Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 cups cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1 cup fresh raspberries
2 tbsp raspberry jam
Raspberry Compote:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch dissolved in 1 tbsp cold water

Directions:

Preheat oven to 325°F (165°C) and line a cupcake pan with liners.
Mix graham cracker crumbs with melted butter and press into the bottom of each cupcake liner.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
Fold in fresh raspberries and raspberry jam without overmixing.
Fill the liners with the cheesecake mixture and bake for 20-22 minutes.
For the compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch mixture and stir until thickened.
Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.
Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes | Kcal: 320 kcal | Servings: 12 cupcakes