Instructions.

• 1 Preheat oven to 350F. Pulse graham crackers in a food processor, or finely crush in a Ziploc bag. Mix in 2 tablespoons maple sugar and a few pinches of salt. Then, pour in butter and mix thoroughly.
• 2 Grease ramekins with butter, then add graham cracker mixture to them. (If using 8 ounce ramekins, add 3-4 tablespoons each. If using 4 ounce ramekins, add 2-3 tablespoons.) Gently shake ramekins to evenly distribute. Pack mixture into an even layer, using the bottom of a shot glass or container of similar size. Bake for 10 minutes, or until beginning to brown. Let cool.
• 3 In a stand mixer fitted with a whisk attachment, add softened cream cheese and maple sugar. Blend for 2-3 minutes on medium speed until smooth and combined, stopping intermittently to scrape sides of bowl.
• 4 Stir in sour cream, nut butter, and vanilla extract. Blend on medium speed until thoroughly combined.
• 5 Add one egg, blend until just combined. Repeat with second egg. Do not over mix.
• 6 Fill 1/3 of each ramekin, shake to distribute, then add 3 teaspoons of jam, in dollops apart from each other. Distribute remaining mixture among ramekins, filling almost to the top. Add 3 more teaspoons of jam, in dollops. With a toothpick, use a figure-8 motion to make a swirl pattern.
• 7 Place ramekins in a baking dish filled with almost 1” of hot water. Place in oven and bake until centers are slightly jiggly, about 40 minutes for 8 ounce ramekins, and 25 minutes for 4 ounce ramekins. Remove from oven and cool for 1 hour. Then, chill in fridge overnight to fully set the cheesecake.
• 8 Top with fresh raspberries, mint, and Enjoy!
• 9 Bakers Tip- Only make the amount of cheesecakes you need for dessert and then store the rest of the mixture in the freezer to use at a later date for up to 3 months!