I like cheesecake. These tasty cupcakes have crunchy crust of crushed Oreo-chocolate sandwich cookies and creamy cheesecake filling swirled with homemade raspberry sauce. These Mini sized Raspberry Swirl Cheesecakes look pretty and yummy, make me drool.
Ingredients: (12 cupcakes)
Crust:
- about 13 oreo cookies
- 1 Tbsp granulated sugar
- 5 Tbsp melted butter
Raspberry Sauce:
- 6 oz fresh raspberries
- 3 Tbsp granulated sugar
- 1 tsp corn starch
Filling:
- 8oz blocks of full fat cream cheese, room temperature
- 2/3 cup granulated sugar
- 1/8 tsp table salt
- 1 tsp vanilla
- 1/2 tsp lemon zest (about 1 lemon)
- 2 large eggs, room temperature
- 1/2 cup full fat sour cream, room temperature
Crust:
Mix all ingredients until they resemble wet sand. Press 1 Tbsp of the cookie crust into each cupcake liner. Press the crust down with your fingers. Cover the entire pan and place in the refrigerator to harden.
Raspberry sauce:
Mix all ingredients in a cold saucepan, and heat until bubbling, then mash.
Filling:
Mix all room temperature ingredients in a stand mixer.
Bake on 300 F for 18-22 minutes. The center should still be a little bit “jiggly” and still slightly moist looking. Remove and allow them to cool. Cover and refrigerate overnight or for several hours. 
More detail here
