Rasberry Swirl Cheesecake Cupcakes
INGREDIENTS
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For the crust:
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1½ cups graham cracker crumbs
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4 tbsp. unsalted butter, melted
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3 tbsp. sugar
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For the raspberry swirl:
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6 oz. fresh raspberries
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2 tbsp. sugar
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For the filling:
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2 lbs. cream cheese, at room temperature
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1½ cups sugar
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Pinch of salt
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1 tsp. vanilla extract
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4 large eggs, at room temperature
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