Mini White Chocolate Raspberry Swirl Cheesecakes

{Recipe Adapted from: http://susikochenundbacken.blogspot.com/2011/03/mini-white-chocolate-raspberry.html}

Ingredients:

For the Crust:

1 c slivered almonds

2 c (7 oz) graham crackers

1 stick unsalted butter, melted

For the Filling:

7 oz white chocolate

4 (8oz) packages of cream cheese, softened

1/2 c plus 2 Tbsp sugar

4 large eggs

2 Tbsp flour

1 tsp vanillia

1/3 c seedless raspberry jam

Directions:

For the Crust:

1. Pulse the almonds and graham crackers in the food processor until you get a fine crumb, add the butter, blending until combined
2. Press down crumbs into the mini cupcake pan and 2/3 up the sides (make sure you really push down to give yourself a compacted, sturdy crust)

For the Filling:

1. Preheat the oven to 350 degrees F.
2. Melt the chocolate in a double broiler, stirring until smooth. Remove from the heat
3. With an electric mixture, beat the cream cheese at a medium speed until fluffy, then beat in the sugar. Add the eggs one at a time, beating at a low speed and scraping down the bowl after each addition
4. Beat in the flour and vanilla until just combined, then add in the melted chocolate in a slow stream, beating until the mixture is well combined.
5. Pour the filling over the crust in each well, leaving a little room at the top of each
6. Add a tiny dollop of jam to each cheesecake, and gently swirl with a toothpick to get a marble effect (be careful not to over-mix!)
7. Bake for 15-20 minutes, until the cake is set but the center is still a little wobbly.
8. Refrigerate for a few hours before serving.