Raspberry Cheesecake Cupcakes

I first stumbled upon these little treasures on smittenkitchen.com and thought they looked so wonderful... however after a couple weeks I forgot about them.  Luckily my best friend clearlyclaireblog.blogspot.com started her foodie blog and I was re-introduced! I was mildly nervous about baking cheesecake, I dont know why but i thought it would be difficult and something I could easily screw up- WRONG! these were easy and came out delicious! In fact as i type this I am enjoying one right now...my parents definitely love me more this week.  And AY he isnt even sharing them with his roommates and declared them to be his favorite!

CRUST:
1 1/2 cup graham cracker crumbs
4 tablespoons unsalted butter
3 tablespoons sugar

Combine crust ingredients and stir with fork... (butter should be melted) Press 1 tablespoon in each cupcake and bake for 5 minutes

TOPPING:
6 oz fresh raspberries
2 tablespoons sugar

combine raspberries and sugar in food processor- pour thru fine sieve to remove seeds.

FILLING:
2 lbs cream cheese
1 1/2 cups sugar
pinch salt
1 tablespoon vanilla

beat cream cheese on medium- high until fluffy- blend sugar. mix in salt, vanilla and beat 1 egg @ a time.

Spoon cheesecake mixture in linter and dot raspberry and swirl with a toothpick.

Bake for 22 minutes and refrigerate for up to 4 hours

sooo good!