Mini Chocolate Chip Oreo Cheesecakes with Salted Caramel

Crust-

• 18 Double stuff oreos, crushed

• 1/4 cup unsalted butter

Cheesecake filling-

• 16 ounce softened Philadelphia cream cheese

• 3/4 cup sugar

• 1/4 cup plain Greek yogurt

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup mini semi sweet chocolate chips

• Salted caramel sauce

Preheat oven to 350 F. Line 2 (12 count) cupcake pans with 18 liners.

Stir crushed Oreos and melted butter together.

Press one heaping tablespoon of Oreo crust into a liner of the pan. Repeat with the remaining 17 liners.

Bake for 5 minutes.

Add sugar and yogurt to cream cheese and beat until creamy. Add eggs one at a time beat on low speed then add vanilla. Carefully stir in chocolate chips.

Spoon batter onto crusts until almost full.

Bake for 20-23 minutes until center is slightly springy.

Cool 1 hour.

Top each with a small spoonful of caramel.