Mini Cheesecakes with a Chocolate Crust and Raspberry Swirl

Since this was an experiment, I will adjust a few things.  I had far too many crumbs and batter for just 12 cupcakes, so I either need to make more, or cut back somewhere.  Also, I didn’t feel like I got as much raspberry flavor as I would like, so I am thinking of putting a thin layer on top of the crust before putting the batter in, then still doing the swirl on top.

Raspberry Swirl Mini-Cheesecakes with Chocolate Crust

Preheat the oven to 325 Fahrenheit 

Place cupcake liners into the wells of a 12-cup cupcake tin.

1 box Chocolate wafer cookies

6 Tablespoons Butter

Process chocolate wafers to obtain 1 1/2 cups crumbs.  Melt butter and using a fork, mix with the chocolate crumbs.  Press 1 Tablespoon of the crumbs in the bottom of the cupcake wells, and bake for 5 minutes.

4 oz Raspberries

2 Tablespoons sugar

Blend together 30 seconds to 1 minute.  Press through a fine mesh strainer, leaving behind only seeds.  Set aside.

3/4 cup granulated sugar

1 Tbsp all-purpose flour

2 (8 oz) pkgs cream cheese, softened well but not melted

1 tsp lemon zest

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

Whisk the sugar and flour together in a large mixing bowl.  Add 2 8 oz packages of cream cheese and 1 tsp lemon zest, and mix slowly until well blended.  Add two eggs, one at a time, letting the mixer run.  Add the vanilla and the sour cream, just until mixed.

Add a thin layer of raspberry sauce to each cup, and add about 1/3 cup cheesecake filling on top of that.  Dot the top of each cup with raspberry sauce, then run a toothpick through to create swirl designs.

Back 22-25 minutes, until puffed, but not too dry.  Let cool completely before putting in the refrigerator, and then chill for at least 3 hours before serving.