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1
Preheat oven to 325F.
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2
Line standard muffin tins with paper liners.
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3
Stir together ground graham crackers, butter, and 3 tablespoons sugar.
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4
Press 1 tablespoon crust mixture firmly into bottom of each lined cup.
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5
Bake until set, about 5 minutes.
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6
Transfer tins to a wire rack to cool.
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7
Process raspberries in a food processor until smooth, about 30 seconds.
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8
Pass puree through a fine sieve into a small bowl, pressing with a flexible spatula to remove as much liquid as possible; discard solids.
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9
Whisk in 2 tablespoons sugar.
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10
With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed.
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11
With mixer on low speed, add remaining 1 1/2 cups sugar in a steady stream.
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12
Add salt and vanilla; mix until well combined.
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13
Add eggs, one at a time, beating until just combined after each.
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14
Spoon 3 tablespoons filling over crust in each cup.
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15
Dollop 1/2 teaspoon raspberry puree in a few dots over each.
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16
With a wooden skewer or toothpick, swirl sauce into filling.
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17
Place each tin in a roasting pan (bake in batches, if necessary); pour enough hot water into pan to come three-quarters of the way up sides of cups.
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18
Bake, rotating pans halfway through, until filling is set, about 22 minutes.
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19
Carefully remove tins from water bath and transfer to wire racks to cool completely.
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20
Refrigerate (in tins) at least 4 hours (or out of tins up to 5 days in airtight containers).
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21
Remove from tins just before serving.
