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Preheat oven to 350 degrees.
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Line 12 muffin cups with liner and spray with baking spray
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Take 24 wafer crackers and place in food processor until crumbled.
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Add melted butter until completely blended.
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Evenly add crumb mix into the bottom of each muffin tin. Use 1/4 cup round measuring cup to press down crumb mixture.
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Bake in oven for 5 minutes.
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In mixer, add cream cheese and sugar and whip on high until fluffy.
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Lower to low speed and add vanilla, and each egg one at a time, until completely blended.
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Pour even amount of cream cheese mix on top of crumb mix till full to top.
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Place a wafer on top of each cup and bake for 20 minutes.
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Remove from oven and spread a tablespoon of jam on top of each cupcake.
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Stick in freezer for 15 minutes to cool or refrigerator until time to serve. (you can freeze them for up to two weeks at this point)
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A few hours before serving sprinkle with powdered sugar and top each with 3 raspberries.
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Keep refrigerated until ready to serve.