EatBay! Share Your Favorite Recipes

Prepare raspberry jelly --  in a saucepan, over medium heat, bring raspberries, 3/4 cup sugar and water to a boil, mix well, breaking apart the raspberries with a spoon. Boil for 7 minutes, remove from heat, cool for 30 minutes; place in refrigerator.

Prepare graham cracker crust -- in a small bowl, mix together cracker crumbs, 2 T sugar, 1 t brown sugar and cinnamon, add 1/3 cup butter; mix well. Set aside.

Prepare cheesecake -- in a bowl, blend together flour, 1 cup sugar and cream cheese. Add whipping cream; mix until combined. Add eggs, one at a time, blending well after each addition. Stir in lemon juice and vanilla extract.

Place cupcake liners in cupcake pans. Press 1 T graham cracker mixture in the bottom of each cup. Place 1 t raspberry jelly in the center of each graham cracker crusts. Fill each cup 3/4 full with cheesecake mixture.

Bake in a preheated 325 degrees for 8 - 10 minutes, then turn oven temperature down to 275 degrees and continue baking for another 12 - 16 minutes, or until the tops of the cheesecakes are golden. Don't worry if the tops crack.

Prepare whipped topping -- while cheesecakes are baking, make the cheese whipped cream. In a bowl, combine whipping cream and cream cheese, beat on high for about 2 minutes, or until a thick whipped cream forms. (Will be thicker than store bought whipping cream.) Cover, place in refrigerator.

When cheesecakes are done, remove from oven, cool to room temperature. Place cheesecakes in refrigerator for 30 minutes to chill. Fit a pastry bag with a star frosting tip, fill pastry bag with whipped cream, pipe a swirl on each cheesecake; garnish top with a fresh raspberry. Serve immediately; store leftovers covered in the refrigerator.          Yield 22