SPRING !!!!!!!!!!!!!!!!!!!!!!!!!!! It’s finally making anappearance here!!! This time last week I was talking about how it was never coming because it was snowing outside my window and it felt like it was never coming. But, that’s the eastern shore for you, it you don’t like the weather wait five minute and it will change, and that’s just about what happened last week! We went from a high of 32 last week and four days later it was 60 degrees, LOVE IT! Spring it happening……. here here here and even here, where this is leading up to Easter, the season of Lent is almost over…. To go along with Spring and Easter, these mini cheesecakes will be beautiful on your Easter table and make it look and taste like Spring, so lets get started make this into that! Makes 12 Ingredients 12 Lemon Oreos 1 8 oz package of cream cheese, softened 2/3 cup of sugar 1 lemon 1 large egg room temperture 1 6 oz container of lemon curd 1 cup of heavy whipping cream 1 TBSP confectioner sugar’ 1 TBSP vanilla extract Start by lining a 12 cup muffin tin with liners and take one cookie and smush in the bottom of liner (yes smush is a technical term!0 Preheat oven to 325 degrees. Zest one of the lemons into the sugar and mix together with your fingers and start whipping up your cream cheese in a medium bowl a hand mixer, then add the sugar and cream together. Add egg and the juice of the zested lemon. Spoon batter into cupcake liners and bake about 20 minutes until the center is almost set and not jiggly, let cool. Chill a bowl and the beaters to your mixer in the refrigerator. Spread 1 tsp of lemon curd on each cooled cheesecake, then whip heavy whipping cream in the chilled bowl and once it starts to thicken add confectioner sugar and vanilla extract and whip until thick and well whipped then pipe onto the cheesecakes and refrigerate for 4 hours. To decorate you can put some lemon zest on the top and enjoy spring & Easter!