Preheat oven to 325°. Prepare muffin tins with 16 liners.

To make the crust, mix together the graham cracker crumbs, melted butter, and brown sugar in a small bowl. Scoop 1 tablespoon of the crust mixture into the bottom of each of the prepared liners. Press down the mixture with a small measuring cup of the bottom or a drinking glass.

To make the filling, in a bowl, beat the cream cheese and both sugars together on high speed until smooth. Add the vanilla and the eggs. Beat again on medium speed until the mixture is smooth.

Scoop 3 to 4 tablespoons (I used a #24 scoop) of the filling over the crusts, filling each cup almost to the top. Spoon 1 teaspoon of raspberry curd on top of each cupcake and swirl lightly with a toothpick.

Bake for 24 minutes and then remove from the oven. The cheesecakes will be puffy and rounded when you remove them from the oven, but they will sink as they cool. Let cool at room temperature for about an hour, then transfer to the refrigerator and chill for at least 4 hours.