Ingredients:

  • 1 cup (110g) Oreo cookie crumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 8 oz (225g) Philadelphia cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1/2 tsp (2.5ml) pure vanilla extract
  • 1/4 cup (60ml) seedless raspberry jam or concentrated raspberry puree
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 300°F (150°C). Combine the Oreo crumbs and melted butter in a small bowl. Press about 1 tablespoon of the mixture firmly into the bottom of each lined muffin cup.
  2. Bake the crusts for 5 minutes to set, then remove from the oven and let cool while preparing the filling.
  3. Beat the softened cream cheese and sugar together on medium-low speed until velvety.
  4. Add the egg and vanilla extract, mixing only until just combined. Stop the mixer as soon as egg streaks disappear to avoid over-aerating.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Stir the lemon juice into the raspberry jam. Spoon approximately ½ teaspoon of the raspberry mixture onto the center of each cheesecake and use a toothpick to swirl in a figure-eight motion.
  7. Bake for 20–25 minutes. The edges should be set, but the centers must still have a slight, jelly-like jiggle.
  8. Remove from the oven and cool in the pan for 30 minutes before transferring to the fridge for at least 4 hours.