Ingredients
18whole oreos,double stuf or regular
¼cupunsalted butter,melted
16ozfull fat cream cheese,softened to room temperature
¾cupgranulated sugar
¼cupyogurt
2large eggs
1tsppure vanilla extract
1cupmini semi sweet chocolate chips,or regular size
salted caramel,homemade
Preparation
Preheat oven to 350 degrees F. Line two 12-count cupcake pans with 18 liners.
In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together in a medium-sized bowl.
Press 1 heaping Tablespoon of mixture into the bottom of each liner. Bake in batches for 5 minutes and allow to slightly cool as you prepare the filling.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until completely smooth, scraping down the sides of the bowl as needed.
Add the sugar and yogurt and beat on medium speed until combined. Add the eggs, one at a time, beating at low speed after each addition.
Scrape down the sides of the bowl as needed. Beat in the vanilla extract and mini chocolate chips.
Spoon batter into the crusts until nearly full. Bake each pan for 20 to 23 minutes.
Remove from the oven and allow to cool completely at room temperature for at least 1 hour. Transfer to the refrigerator and allow to chill for at least two hours.
Before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired.
Cover leftover cheesecakes tightly and store them in the refrigerator for up to 5 days.
