Gluten-free cheesecake bites

When Tall Dark and Nerdy was coming home from his 5-week trip, I was so excited to see him and spend time with him.  I've also been told that the way to a man's heart is through his stomach - something I like to practice constantly. Because of this, I decided it was time for another cheesecake adventure.

This time, I went with bite-size cheesecake so it would be easy to take a few to TDN's house and to an "Arrested Development" viewing party I was going to.  They were so delicious and so portable - a total win.

Ingredients:
Crust

• 1 1/2 cups gluten-free graham cracker crumbs
• 4 Tablespoons unsalted butter, melted
• 3 Tablespoons sugar

Raspberry puree

• 1 cup frozen or fresh raspberries
• 2 Tablespoons sugar

Filling

• 2 pounds cream cheese, room temperature
• 1 1/2 cups sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• 4 eggs, room temperature

Directions:
Preheat oven to 325 degrees.  Line cupcake pans with liners.
In small bowl, combine crust ingredients with a fork until moistened and well-blended.  Spoon 1 Tbsp into each liner, then press down with a drinking glass.  Bake 5 minutes.
Combine raspberries and sugar for puree in blender until smooth.
In the bowl of an electric mixer, beat the cream cheese until fluffy.  Blend in sugar until smooth.  Mix in salt and vanilla, then beat in eggs slowly one at a time.
Spoon cheesecake batter over crust into each cupcake liner.  Dot raspberry puree in a few dots on top.  Using a toothpick, lightly swirl puree through the top of the cheesecake filling.
Fill a large pyrex dish with hot water and place on bottom shelf of oven.  Bake 22 minutes on middle shelf until filling is set, rotating pans halfway through.  Transfer to cooling rack until room temperature, then refrigerate at least 4 hours before serving.

Adapted from Annie's Eats