1. Preheat your oven to 350°F (175°C) and grease a muffin tin to prevent sticking.
2. In a medium bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial as it sets the foundation for a soft cookie base.
3. Add the egg and vanilla extract, mixing until well combined.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, stirring until just combined.
5. Gently fold in the crushed Oreo cookies. My son Eli loves helping with this part—especially the Oreo crushing!
6. Spoon about 1 tablespoon of the cookie dough into each muffin cup, pressing down slightly to form a base.
7. In a separate bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth. This is your cheesecake filling.
8. Add a dollop of cheesecake mixture on top of each cookie base, using a spoon to gently spread it to the edges.
9. Bake for 15-18 minutes, or until the edges are golden and the cheesecake is set. Let them cool in the pan for a few minutes before transferring to a wire rack.

There’s a certain satisfaction in seeing these cups come out of the oven, perfectly golden and slightly puffed. It’s a sight that brings back the excitement of my first successful solo bake as a kid.