• Preheat the oven to 325° and line muffin pan(s) with paper liners. Set aside.

Raspberry Swirl

• In a small saucepan, add raspberries, sugar, lemon juice, water and cornstarch. Stir.
• Cook over medium heat until thickened. Remove from heat, strain seeds if desired, and let cool.

Graham Cracker Crust

• In a medium bowl, mix graham cracker crumbs, sugar, and butter with a fork until combined.
• Add ⅛ of a cup into each paper liner, and firmly press mixture evenly.
• Place in the over for 5 minutes, remove and set aside.

Cheesecake Mixture

• In a large bowl, beat cream cheese on medium speed until creamy.
• Add sugar and beat until combined.
• Beat eggs into mixture, then add vanilla extract and beat until combined.
• Fill muffin cups ¾ full with cheesecake mixture.
• Add a teaspoon of raspberry filling on top of the cheesecake and swirl over the top with a toothpick.
• Bake for 18-20 minutes
• Remove from the oven and let cool completely. Best served cold.