This recipe makes 30 servings.
Mini Oreo Cheesecakes
42 Oreos, 30 left whole and 12 coarsely chopped
32 ounces reduced fat cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup plain nonfat greek yogurt
pinch of salt
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in yogurt and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, about 22 minutes.
Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.