Preheat oven to 325°F. Line cupcake pans with paper liners. Mix graham cracker crumbs, melted butter, and sugar. Stir until well blended. Add 1 tbsp into bottoms of each cupcake liner. Bake for 5 minutes. Place on a cooling rack and allow to cool completely.

To make the filling, place cream cheese in mixer bowl and beat until fluffy. Add sugar and beat until smooth. Mix in the salt and vanilla. Add eggs one at a time, mixing well after each addition. Put 2 tbsp of filling into each muffin liner.

To make topping, combine raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds. Put 1/2 tsp raspberries in the centre of each liner and swirl with a toothpick. Bake 22 minutes, or until filling is set. They will appear puffed up at first but will settle down as they cool.Transfer the cheesecakes to a wire cooling rack and let cool to room temperature. Keep chilled in the fridge.