For the crust:

Cup of Yum
1. Preheat the oven to 325 degrees. Line a muffin tin with papers.
2. Combine the crust ingredients in a small bowl. Stir together with a fork until the Oreo crumbs are moist.
3. Spoon 1 tablespoon of the crust into each paper liner. Press flat with the back of a spoon.
4. Bake for 5 minutes to set the crust. Transfer to a cooling rack.

For the topping:

1. To make the topping, add the raspberries and sugar to a blender or food processor and process until smooth.
2. Place a fine mesh sieve over a small bowl and pour the raspberry puree through the sieve. Use a spoon to press the mixture through. Discard the seeds.

For the cheesecakes:

1. To make the filling, add the cream cheese to the bowl of your mixer. Beat the cream cheese until fluffy on medium speed.
2. Beat in the sugar until the mixture is smooth.
3. Mix in the salt and vanilla.
4. Add the eggs one at a time, mixing until each is fully incorporated.

To assemble:

1. To assemble, add 3 tablespoons of filling to each cupcake liner/crust. (Use a large cookie scoop for ease.) Dot a 1/2 teaspoon of raspberry filling on to the batter 3 times. You should have 3 separate dots of filling, 1/2 teaspoon each.
2. Use a toothpick to lightly swirl the filling into the batter creating a pretty swirl.
3. Repeat with the remaining cupcakes.
4. Bake until the filling is set, about 22 minutes, rotating the pans halfway through.
5. Cool to room temperature on a wire rack.
6. Transfer to the refrigerator and let chill at least 4 hours before serving.