Another busy weekend at the Root house! Yesterday was my fabulous hubby's birthday and we started the day by going to the R'n'R diner in Central Saanich. It is a very cool place that is old school diner style, with checked black and white tile floor, pictures of hot rods and race cars through out it and full of old dudes talking about cars. It also serves a fabulous meal complete with mini packets of Cheese Whiz at your table... YUM! After that we went and met up with our friends, Laura and Dave "the Augerfeldts" as Laura and I had a mani/pedi date, and the boys went and did whatever boys do.  Our spa stuff was at a cool little joint on Haultain called OM, they have natural vegan organic nail polish and they have their own line of natural hair care products, very cool if you are looking for more natural items. Once the boys picked us up we headed for lunch at a place called McRae's and then we headed home to get dinner ready. We had all our friends over to celebrate all the March/April birthdays (5 in total I think) with a spaghetti dinner, and a fun gathering. It was loads of fun plus Chris and I just love it when our house is full of friends enjoying food and laughing, it's what makes our home, our home. It's funny how quickly things change, as we had two little people joining us, and the living room was full of toys, it was great! Brielle, Lisa's baby girl gives the best hugs and when she wants you to read to her she gives you the book then backs onto your lap. Then DJ, my little nephew is the happist baby ever and I started the tradition of the dirty dancing lift with him, which he adored, he also is a tiny bit of a flirt! Next year we will for sure have one more baby joining the mix when Baby Wilson makes her debut.

Anyways enough about my Saturday, I have a delicious fun looking way for you to make a cupcake cheesecake, and last night they were a HUGE hit! Actually I had several requests for them to be made for thir next birthdays. Another successful Martha treat!

Cookies and Cream Cheesecakes
Make at least 4-5 hours before serving)

Ingredients:
21 Oreo's, 15 left whole, remainder coarsely chopped
1lb of cream cheese (2 bricks)
1/2 C sugar
1/2 tsp of vanilla
2 large eggs, room temp, lightly beaten
1/2 C sour cream
itty bitty pinch of salt

Directions:

1. Preheat oven to 275o F, line muffin tin with papers, and place whole cookie in bottom.
2. Using an electric mixer on medium-high, beat cream cheese until smooth, scraping sides of bowls as nededed. 
3. Gradually add sugar, and vanilla beating until well combined. 
4. Drizzle in egg a bit at a time, beating to combine, 
5. Beat in sour cream and salt, until all well combined. 
6. Stir in cookie chunks, by hand. 
7. Divide batter evenly among tins filling almost all the way to the top. 
8. Bake for 22 minutes, rotating tins halfway through. 
9. Cool on counter in tins until almost cool, place in fridge for 3- 4 hours. 
10. Remove from fridge just before serving.

I took them out of the paper liners and flipped them upside down to serve as I thought they looked really cool with the Oreo wedged in the cheesecake. Also Mom and Joan will be happy... they can definitely be made diabetic, and don't worry I will be doing that soon!