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Pinned by Patty Hamrick

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Raspberry Swirl Cheesecake Cupcakes: crust - 1½ cups graham cracker crumbs, 4 Tbsp. unsalted butter, melted, 3 Tbsp. sugar. filling - 6 oz. fresh raspberries, 2 Tbsp. sugar (swirl), 2 lbs. cream cheese, at room temperature, 1½ cups sugar, Pinch of salt, 1 tsp. vanilla extract, 4 large eggs, at room temperaturePatty Hamrick

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