Raspberry Marble Cheesecakes

• Yield Makes 32 

Ingredients

• 1 1/2 cups finely ground graham crackers (about 12)
  
• 3 tablespoons unsalted butter, melted
  
• 1 1/2 cups plus 5 tablespoons sugar
  
• 1 container (6 ounces) fresh raspberries
  
• 2 pounds (four 8-ounce packages) cream cheese, room temperature
  
• Pinch salt
  
• 1 teaspoon pure vanilla extract
  
• 4 large eggs, room temperature
  Directions
  Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Stir together crackers, butter, and 3 tablespoons sugar; press 1 tablespoon into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to rack to cool.
  Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve; discard solids. Whisk in 2 tablespoons sugar.
  With mixer on medium-high, beat cream cheese until fluffy. On low, add remaining 1 1/2 cups sugar in a slow stream. Mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each (do not overmix) and scraping bowl.
  Spoon 3 tablespoons filling over crust in each cup. Dot each cupcake with 1/2 teaspoon of raspberry puree. With a toothpick, swirl sauce into filling.
  To bake, set tins in oven in roasting pans filled halfway with hot water; bake until set, about 34 minutes, rotating halfway through. Transfer tins to racks to cool completely. Refrigerate in tins, uncovered, at least 4 hours; remove from tins. Refrigerate in air-tight containers up to 5 days.