Combine crushed graham cracker crumbs along with melted butter. You may crush your graham crackers with a food processor or with a wooden roller by hand.
Spoon evenly amongst your lined cupcake tins. Use a cup to compress your graham crackers to form the crust.
Bake at 325°F for 5 min. Remove from oven and lay aside.
Using a hand beater, beat room temperature cream cheese until fluffy.
Add 3/4 cup sugar and continue mixing until smooth.
Add 1 tsp vanilla and mix.
Beat 1 egg at a time. If you're making a larger amount of cheesecakes- there is a rule for 1 egg per 8 oz cream cheese. We use 2 eggs for our 2 packages.
Mix until smooth. You may omit adding 1 tsp corn starch or flour. This extra step is to prevent cracking while baking.
Distribute evenly among cupcakes.
In a food processor, blend 2 tsp of sugar with 3 oz (about 15) raspberries.
Pour into your fine mesh strainer, straining out all the seeds.
Retrieve the raspberry 'syrup' and use a spoon to drop about 3-4 drops onto each cupcake.
Use a skewer to swirl the tops of your cupcakes.
Before baking. Bake at 325°F for 22 minutes.
Remove from oven, allow to come to room temperature, and refrigerate for 4 hours. Enjoy!