Ingredients
Yield: 16-18 mini cheesecakes
Oreo Cookie Crust:
18 whole Oreos (Double Stuf or regular)
1/4 cup (60g) unsalted butter, melted
Cheesecake Filling:
16 oz (448g) full-fat cream cheese, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (60g) yogurt*
2 large eggs
1 teaspoon vanilla extract
1 cup (180g) mini semi-sweet chocolate chips (or regular size)
homemade salted caramel sauce (step-by-step photos included)
Preparation
