

Preheat the oven to 325 degrees Fahrenheit. Get out your cupcake pan and put in cupcake liners. Place 1 tablespoon of the graham cracker mixture at the bottom of each cup, pressing it into the bottom of the cup gently with the backs of your curled fingers. Then, place 1 teaspoon of the raspberry jelly in the center of each of the graham cracker crusts. Next, fill each cup 3/4 full with the cheesecake mixture. Place the pan in the oven and bake for 8 to 10 minutes, then turn the heat down to 275 degrees Fahrenheit and continue to bake for another 12 to 16 minutes, or until the tops of the cheesecakes are golden. They will crack at the top, and that is okay, because we will be covering the cracks with whipped cream.



