(photo from Epicurean Mom)I loved the beautiful pink shade of the cheesecake and the fact they are smaller portion sweets! The recipe (follow link above) calls for fresh raspberry puree, a homemade graham cracker crust and of course cheesecake with fresh blackberries!
I do not have a food processor so I has to substitute some parts of the instructions....
I am not sure I did the raspberry puree perfectly or maybe since berries aren't in season, they may have not been juicy enough-- the cream cheese got a little tint of pink but I not quite the beautiful pink color of Epicurean Mom's original post.
I used a larger pan, 13"x9" and baked it for a few minutes less than the original recipe. When I first took it out of the oven it didn't look like the prettiest dessert I've ever made.