10 oz. fresh or frozen raspberries
1/4 cup Wholesome granulated sugar
1 tsp. Let’s Do Organic cornstarch
Juice of ½ organic lemon
14-16 Annie’s Organic Honey Graham Crackers, crushed
4-5 Tbsp. Organic Valley unsalted butter, melted
Pinch of kosher salt
16 oz. Organic Valley cream cheese, room temperature
2 Farmers Hen House large eggs, room temperature
1/2 cup Organic Valley sour cream, room temperature
1/4 cup Wholesome sugar
1 tsp. Frontier Co-op vanilla extract
Pinch of salt
To make the raspberry sauce:
In a small to medium saucepan combine raspberries, sugar, cornstarch, and lemon juice over medium heat. Bring to a low boil, stirring often, and cook until raspberries are completely broken down, 4-6 minutes.
Strain sauce through a fine-mesh strainer into a small bowl. Let cool completely.
To make the cheesecake:
Preheat oven to 325º and line a 12-cup muffin tin with silicone or paper liners. Spray liners with cooking spray. Set aside.
In a medium bowl, combine graham crackers, melted butter, and salt and mix until completely moistened.
Add about a tablespoon or more of your graham cracker mixture to the liners. Using your fingers, press mixture down to form crust. Repeat with the rest.
Place in the oven and cook for 10 minutes, remove and allow to cool completely.
In the bowl of a stand mixer, beat cream cheese until light and fluffy. Stopping and scraping down the sides as needed. Add sour cream, sugar, mix to combine. Add your eggs, one at a time, followed by vanilla, and salt and beat until combined.
Using a spoon, spoon some of the cheesecake batter over the cooled crusts. Add a small spoonful of your raspberry sauce. Using a toothpick, swirl the sauce throughout the cheesecake batter. Top with more cheesecake batter and raspberry sauce. Swirl to incorporate.
Place in the oven for 20 minutes. Remove and allow to cool completely. Place in the fridge for 2 hours and enjoy!