Ingredients:
1 1/2 cups graham crackers
1/4 cup unsalted butter, melted
2 cups of cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon of vanilla extract
1/4 cup sour cream
1 cup of fresh raspberries
2 scoops of raspberry jam
Raspberry compote:
1 cup of fresh raspberries
1/4 cup of granulated sugar
1 tablespoon of lemon juice
1 teaspoon of corn dissolved in 1 tablespoon of cold water
Addresses:
Preheat oven to 325°F (165°C) and line a cupcake pan with toppings.
Mix graham cracker crumbs with melted butter and press at the bottom of each cupcake topper.
Whip the cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
Dip in fresh raspberries and raspberry jam without mixing too much.
Fill the liners with cheesecake mix and bake for 20-22 minutes.
For the compote, combine raspberries, sugar, and lemon juice in one pan. Cook until the berries come out. Add cornmeal mixture and stir until thick.
Once the cupcakes are fresh top with raspberry compote and extra fresh raspberries.