MAKE CRUST: Move oven rack to middle position and preheat oven to 325 degrees F. Line cupcake tins with paper liners, and set aside.

In small bowl, mix together graham cracker crumbs, butter, and sugar until blended.

Use 1-Tablespoon scoop to scoop 1 tablespoon of mixture into bottom of each cupcake liner. Use small cup (I used a children’s cup from IKEA) to press and compact crumbs into bottom of cupcake liners. Bake until set, about 4-5 minutes, and transfer to cooling rack.

MAKE RASPBERRY PUREE: In bowl of food processor or blender, process raspberries and sugar until smooth. Pour mixture through fine mesh strainer with bowl underneath to remove seeds.

MAKE CHEESECAKE: In bowl of stand mixer, add cream cheese and sugar. Beat on medium high speed until fluffy, about 2-3 minutes. Add salt, vanilla, and eggs and beat until thoroughly combined and no egg streaks remain, about 1-2 minutes.

ASSEMBLE: Use 3-Tablespoon scoop to add cheesecake batter on top of crust in each cupcake liner. Make 3 dots using 1 teaspoon of raspberry puree over cheesecake filling. Use toothpick to swirl raspberry pure and cheesecake batter together to create a marbled effect.

Bake 2 trays at a time until filling is set, about 22 minutes, rotating pans hallway through baking. Transfer to wire cooling rack to cool to room temperature, and then cover and chill in refrigerator for at least 4 hours before serving. Repeat with remaining crust, cheesecake batter, and raspberry swirl.

Garnish with fresh raspberries and mint leaves (optional), and serve.