EatBay! Share Your Favorite Recipes

Prepare raspberry jelly -- in a saucepan, over medium heat, bring the raspberries, 3/4 cup sugar and water to a boil. Mix well, boil for 7 minutes. Remove from heat and cool for 30 minutes then place in the refrigerator.

Prepare crust -- in a bowl, mix together 2 T sugar, 1 tsp brown sugar, cinnamon and cracker crumbs. Add butter, mix well; set aside.

Prepare cheesecake -- in a bowl, mix together flour, 1 cup sugar and cream cheese until well blended. Add 1/3 cup cream; mix until combined. Add eggs, one at a time, blending well after each addition. Stir in lemon juice and vanilla. Place cupcake liners in a cupcake pan. Press 1 T graham cracker mixture at the bottom of each cup. Spoon 1 tsp raspberry jelly in the center of each graham cracker crusts. Fill each cup 3/4 full with cheesecake mixture. Bake in a preheated 325 degree oven for 8 - 10 minutes, turn the heat down to 275 degrees, continue baking for 12 - 16 minutes, or until the tops of the cheesecakes are golden. (Tops will crack.) Remove from oven, cool to room temperature, then place in refrigerator for 30 minutes to chill.

While the cupcakes are baking, prepare cheese whipped cream. In a bowl, combine 1  2/3 cups heavy whipping cream and  3 T cream cheese beat on high for 2 minutes, or until a dense and thick whipped cream forms. Cover, place in refrigerator until ready to use.

Fit a pastry bag with a size 13 closed star frosting tip. Fill the bag two thirds full with whipped cream, squeeze the bag to remove air bubbles. Swirl topping over cheesecakes.
Garnish tops with a single raspberry. Serve immediately, store leftovers covered in the refrigerator.