Raspberry Swirled Cheesecakes

Prep Time: 30 mins | Cook Time: 22 mins | Course: Dessert | Serves: 36 

Decadent cheesecakes with a raspberry swirl and an easy cookie sandwich crust. Inspired by Martha Stewart in her Cupcakes cookbook.

1 lb chocolate Oreo cookies 

3 8-oz pckgs cream cheese, softened 

1 ¾ cups sugar, divided

2 eggs

1 tsp vanilla 

¼ tsp salt

1 lemon, juiced

1 ½ cups sour cream

12 oz raspberries, thawed if frozen 

Preheat oven to 325*. Place liners in a muffin tin and put a cookie in the liner. In a stand mixer, mix cream cheese and 1 ½ cups sugar together until fluffy. Add eggs, vanilla, salt,  lemon juice, and sour cream. Mix until incorporated. Scoop filling over the cookies, filling the muffin liners about ¾ full. 

Puree the raspberries with the remaining ¼ cup sugar in a blender. Strain the seeds through a sieve. Spoon 3 or more dots of raspberry puree on the cheesecakes and marble using a toothpick. Bake for 22 minutes.