Mini Black Raspberry Cheesecakes: Smooth

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
3. Spoon roughly 1 tablespoon of the mixture into each mini muffin liner, pressing firmly with the bottom of a small glass to create a flat, compact base.
4. Bake the crusts for 5 minutes, then remove and let cool while preparing the filling.
5. Beat the softened cream cheese and sugar on medium-low speed until smooth and creamy, avoiding whipping in excess air.
6. Add eggs one at a time, mixing just until combined.
7. Fold in the sour cream, vanilla extract, and flour using a spatula until the batter is a uniform, pale ivory color.
8. Divide the batter evenly among the pre-baked crusts, filling each cup about 3/4 full.
9. Place a small dollop (1/2 tsp) of black raspberry preserves on top of each cheesecake.
10. Use a toothpick or the tip of a knife to gently swirl the raspberry preserves into the batter.
11. Bake until the edges are set but the center still has a slight jiggle.
12. Allow cheesecakes to cool completely, then refrigerate for 4 hours before garnishing with fresh black raspberries.