Mini Raspberry Cheesecakes

Ingredients:

1 ½ cups finely ground graham crackers (about 12)

2 tablespoons unsalted butter, melted

½ cups plus 3 tablespoons of sugar

4 8-ounce packages of cream cheese

Pinch salt

1 teaspoon vanilla extract

4 large eggs

1 pint raspberries for garnish

½ cup raspberry jam

Directions:

Preheat oven to 325 degrees.  Line standard muffin wins with paper liners.  Stir together the crushed graham crackers (I crush mine in a ziplock bag with a rolling pin), butter, and 3 tablespoons sugar.  Press 1 tablespoon into bottom of each cup.  Bake about 10 minutes or until set and beginning to color.  Let cool.

With mixer, beat cream cheese until fluffy.  On low, add remaining 1 ½ cups sugar in a slow stream.  Mix in salt and vanilla until well combined.  Add eggs, one at a time, beating until just combined after each.  Spoon 3 tablespoons of filling into each muffin tin over the crust. 

In a small bowl, put the raspberry jam and microwave for 30 seconds.  Stir.  Then put a teaspoon on top of the filling of each muffin tin.  Using a tooth pick, swirl the raspberry jam through the filling, without completely mixing it in.  Bake in oven for 30-35 minutes.  Cool completely and refrigerate for 4 hours.  If you want, put one raspberry on the top of each cheesecake for decoration.  Enjoy!

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