1-Getting started: Getting started with these raspberry cheesecake cupcakes is easier than you might think begin by preheating your oven to 325°F (163°C) to set the stage for baking. Mix the graham cracker crumbs with 1 1/2 teaspoons granulated sugar, then stir in 3 1/2 tablespoons of melted unsalted butter until it all comes together like a sandy dough. Press this mixture firmly into 12 paper-lined muffin cups, creating a solid base for your treats, and bake it for 5 minutes before letting it cool.

2-Prepare the raspberry swirl and cheesecake filling: Next, prepare the raspberry swirl by pureeing 4 ounces of fresh raspberries with 2 tablespoons granulated sugar, then strain it to remove the seeds for a smooth finish. For the cheesecake filling, whisk together 3/4 cup granulated sugar and 1 tablespoon all-purpose flour in a bowl. Blend this with 16 ounces of softened cream cheese and 1 teaspoon lemon zest until creamy, then mix in 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup sour cream to create a rich batter.

3-Filling and Baking the Cupcakes: Fill each muffin cup with the cheesecake mixture, leaving a little space at the top. Spoon on the raspberry puree and swirl it gently with a toothpick to get that beautiful marbled effect tapping the bowl first releases air bubbles for a smoother texture. Pop them into the oven and bake for 22 to 25 minutes, or until the centers are set but still a bit jiggly.

4-Cooling and chilling: After baking, let the cupcakes cool completely on a wire rack, then chill them in the refrigerator for about 3 hours to firm up. The total time adds up to around 4 hours and 10 minutes, including prep, cooking, and chilling, so plan ahead for the best results.