Raspberry Swirl Cheesecake Bites in 40 Minutes

Instructions:

1. Preheat oven to 350°F (180°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Combine graham cracker crumbs, melted butter, 1 tbsp sugar, and sea salt in a bowl. Mix until it feels like wet sand. Press this firmly into the bottom of your lined pan.
2. In a small saucepan, simmer 1 cup raspberries, 2 tbsp sugar, and 1 tsp lemon juice over medium heat. Mash the berries as they cook until the liquid reduces by half and coats the back of a spoon. This usually takes about 8 minutes.
3. Beat 16 oz softened cream cheese and 0.5 cup sugar until smooth and free of lumps. Don't overmix, or you'll incorporate too much air, which causes the cheesecake to puff and then collapse.
4. Add 0.25 cup sour cream and 1 tsp vanilla extract to the cheese mixture. Mix on low speed just until combined.
5. Add the 2 large eggs one at a time. Mix until the yellow streaks just disappear. Over beating at this stage is the #1 cause of surface bubbles.
6. Pour the cheesecake batter over the crust. Drop small spoonfuls of the raspberry reduction on top. Use a toothpick or a knife to gently swirl the red into the white. Stop before it turns completely pink; you want distinct ribbons.
7. Place in the center of the heat (350°F / 180°C) and bake for 20 minutes. Look for the edges to be set while the center still has a slight wobble like firm Jell O.
8. Let the pan cool on a wire rack for 30 minutes, then refrigerate for at least 3 hours.
9. Lift the parchment sling out of the pan. Use a sharp knife dipped in hot water and wiped dry between every single cut. This is how you get those Pinterest perfect edges.