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Yield: 12 cupcakes
3/4 cup + 2 Tbsp graham cracker crumbs (from 7 full sheets)
1 1/2 tsp granulated sugar
3 1 /2 Tbsp salted butter, melted
4 oz fresh raspberries
2 Tbsp granulated sugar
3/4 cup granulated sugar
1 Tbsp all-purpose flour
2 (8 oz) pkgs cream cheese, softened well but not melted
1 tsp lemon zest
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
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1st Keep
 Kathleen_Coe
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