• Preheat you oven to 325F.
• Place graham crackers in a zip lock bag and crush them using anything heave, I’ve used my rolling pin.
• Place graham crumbs in a deep bowl, add sugar, melted butter and mix well until all granules are moistened.
• Place cupcake liners in a 12 muffin tin, put about 1 Tablespoon of the cookie mixture and press with the bottom of a small cup.
• Bake in the oven for just 5 minutes.

Meanwhile, make the filling:

• In your mixer bowl, add cream cheese, sugar, eggs, vanilla extract, and beat until smooth and creamy.
• Put about 2 ½ to 3 tablespoons of the cheese filling in each cup. Tap on counter a couple of times then bake for 20-22 minutes.
• Take the pan out and wait until they are cooled down.

Make the raspberry preserve:

• Combine all the ingredients in a small saucepan. Cook over medium heat stirring constantly until everything boils, reduce heat and simmer for another 2 minutes. Strain the sauce through a sieve to remove seeds if you would like. I usually stain only half the sauce as we love some seeds in the sauce.
• Put one raspberry on top then place 2 teaspoons of the raspberry preserve on top.
• Refrigerate for a couple of hours before serving.