• First crush up the Oreos with you preferred method of choice. I toss them into my small smoothie maker or food processor (in batches).
• Next stir together 2 cups of the cookie crumbs and the melted butter. Spoon into your cupcake liners or sprayed mini cheesecake pan. Press down to form the crust.

For the Cookies N Cream Cheesecake Filling

• Beat the cream cheese and 2 tablespoons of sugar with mixer until light and fluffy. Add in the eggs one at a time beat a little longer then mix in the vanilla yogurt.
• Once its all combined, fold in the remaining cookie crumbs to your liking. For more cookies n cream flavor add about 1 cup. If you want the cheesecake to shine use about 1/2 cup to 3/4 cups of the crumbs.
• If using the cheesecake pan fill with the batter till about 3/4 in each cavity. If using a cupcake pan- fill only 1/2 way.
• Bake at 325 degrees for about 15-18 minutes until firm but slightly jiggly still.
• Once done, you can gently press in a a Mini Oreo on top of each mini cheesecake. Or before serving add whipped cream and an Oreo!