Muffin Cup Raspberry Cheesecakes (Passover) | The Fancy Pants Kitchen

Ingredients

• 1/2 cup matzah cake meal
• 1/2 cup potato starch
• 1/2 cup packed brown sugar, divided
• 1/2 tsp cinnamon
• 5 tbsp unsalted butter or pareve Passover margarine, cold
• 2 tbsp brown sugar
• 4 tbsp unsalted butter or pareve Passover margarine, melted
• 2 (8-ounce ) packages cream cheese, room temperature
• 1/2 cup sugar
• 1/4 tsp Kosher salt
• 2 large eggs
• 1/2 cup sour cream
• 4 tbsp heavy whipping cream
• 1 tsp Passover Vanilla extract (see Chef's Note)
• 1 pint raspberries
• 1/4 cup apricot preserves
• 1 tbsp brandy