As I type out this post, I’m enjoying a coffee and a blueberry scone in a real live coffee shop with real live human beings, not one of which are kids.  Any of the mothers out there (or fathers, for that matter), understand exactly why I’m so thrilled about this.  The girls are both at a summer camp every morning this entire week, which means I’m able to do pretty much whatever I want at whatever time I want!  I’ve planned no less than three lunches this week with three different fabulous girlfriends, so this week is really going to be a good one!

It’s fitting that I type this particular post in this coffee shop, because it’s also the place that I browsed through Martha Stewart’s new cupcake book where I found the recipe.  I didn’t really have much interest in the book, and quite honestly it surprised even me when I found it in my hands.  One quick flip-through had me hooked, and I immediately began making mental notes from several recipes.

What I loved about this one in particular (and if you’ve been reading my blog for any amount of time, you know that this is the type of recipe I gravitate toward in general) is the ease of preparation coupled with the wow factor.  Since this recipe doesn’t even require making a crust (that’s what the Oreo’s are for!!), it’s one that the kids will have a blast helping with, too!

My mom passed along a recipe to me years ago that’s along the same lines as this one, which is probably another reason it appealed to me so much.  The only difference is that you use vanilla wafers for the “crust”, plain cheesecake instead of oreo and top with whatever you like – fresh raspberries and drizzled chocolate, anyone?  We both made that recipe for years, and then along comes Ms. Stewart with her Oreo twist – one of those obvious head-slapping moments where I regret the idea not occuring to me first.  I’ll let her keep the bragging rights, though, as long as I get to eat them!

The recipe makes quite a few cheesecakes, so it’s perfect if you have guests coming over, or just freeze a bunch so you can enjoy them whenever you like!

Individual Oreo Cheesecakes

• 42 Oreos (almost one whole package), 30 left whole, and 12 coarsely chopped
• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt

1. Preheat oven to 275 degrees F (yes, that’s the correct temperature!). Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. (Note:  If you can’t wait to eat one until they’re chilled – I know I couldn’t – keep in mind that they’ll taste MUCH better after they chill).