for the cheesecake:
- 2 cups graham cracker crumbs (16 whole graham crackers, ground)
- 2 tablespoons sugar
- 8 tablespoons butter, melted
- 4 8-ounce packages of cream cheese, room temperature
- 3/4 cup sugar
- 4 eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract (I used 1/4 teaspoon vanilla paste)
- zest of 1 lemon
for the Raspberry Topping:
- 2 pints of fresh raspberries
- strawberry or raspberry jelly
Other toppings: I used mini chocolate chips. You can really do anything you like for the toppings. All kinds of fruit would work, caramel sauce, meringue, etc.
Preheat your oven to 325 degrees F.
Spray the jelly jars with non-stick cooking spray, making sure to spray the bottoms so the crust doesn’t stick.
Blend the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a bowl. Place about 1 heaping tablespoon of the crumbs into each jelly jar and tamp down to make the crust (I used a wine cork).
For the raspberry topping: pick over the raspberries and discard any that are moldy or bruised. Place 7 raspberries on top of each cheesecake. Heat about 1/3 cup of the jelly in a microwave and stir so that the jelly is spreadable. Brush the tops of the raspberries gently with the jelly to glaze them. Refrigerate cheesecakes until ready to serve. Can be made the day before