Ingredients:
1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1/4 cup raspberry preserves
Fresh raspberries for garnish
Mint leaves for garnish
Directions:
Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
In a medium bowl, mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake for 5 minutes, then set aside to cool.
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add vanilla extract and mix well.
Add eggs one at a time, mixing on low speed after each addition until just blended. Mix in sour cream and heavy cream until smooth.
Spoon cheesecake batter over the cooled crusts in the cupcake liners.
Drop small spoonfuls of raspberry preserves onto each cheesecake and use a toothpick to swirl it into the batter.
Bake for 20-25 minutes, or until centers are set. Remove from oven and cool to room temperature. Refrigerate for at least 2 hours before serving.
Garnish each cupcake with a fresh raspberry and a mint leaf before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 250 kcal | Servings: 12 cupcakes