Rasberry Swirl Cheesecake Cupcakes

So yummy, they are a little difficult but worth it.
For the Crust:
1 1/2 cups graham cracker crumbs
4 tbsp unsalted butter, melted
3 tbsp sugar

Mix together until everything is wet and put 1 tbsp in each cupcake. Smash down and bake for 5 mins at 325.

For the filling:
2 lbs cream cheese at room temperature
1 1/2 cups sugar
pinch of salt
1 tsp vanilla
4 eggs at room temp

Beat the cream cheese on medium high speed until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition. Fill cupcakes with 3 tbsp of cream cheese filling

For the topper
6 oz raspberries
2 tbsp sugar

Combine raspberries and sugar in a blender. Process until smooth. Put a few drops on top of the cheesecake and swirl with a toothpick. (This also works with any fruit or even jam).

Bake at 325 for 20-25 minutes. Cool to room temperature and then refrigerate for at least 4 hours before serving.