Berry Swirl Cheesecakes - cooking recipe

Ingredients

4 oz graham crackers, broken
5 oz butter, melted
1 cup raspberries
1 cup blackberries
1 cup blueberries
2 tsp cornstarch
2 tsp unflavored gelatin
1 pkg (8 oz) cream cheese, chopped
1/2 cup sugar
1 1/4 cups heavy cream
1 tsp vanilla extract
None None Whipped cream, to serve

Preparation

Lightly grease an 8-cup Texas muffin pan. Line each cup with 2 thin strips of parchment paper, crossing at the bottom.
Process the graham crackers until finely crushed. Add the butter; process until combined. Divide the mixture evenly among the muffin cups. Press firmly into the bottom. Refrigerate for 10 mins until firm.
Place half of each type of berry (reserve the remaining berries for serving) into a food processor or blender. Process until smooth. Pour into a small saucepan. Whisk the cornstarch with a little of the puree in a small bowl. Whisk back into the saucepan.
Bring to a boil, stirring, on medium heat. Reduce the heat to low; simmer, stirring, for 1 min until thickened. Remove from the heat.
Whisk the gelatin briskly into 1/4 cup hot water in a small bowl until dissolved. Cool slightly.
Beat the cream cheese in a large bowl with an electric mixer until smooth. Gradually add the sugar, beating until smooth. Add the cream and vanilla. Continue beating until smooth. Beat in the gelatin mixture.
Pour the mixture evenly into the muffin cups. Spoon a tablespoon of the berry mixture over the top and swirl with a skewer.
Refrigerate for 3 hours or overnight until firm. Lift cheesecakes from the muffin pan. Serve with the remaining berries and whipped cream.