• Preheat your oven to 350°F (177°C). Line two standard 12-cup muffin pans with 18 paper liners.

Make the Crust:

• Using a food processor or blender, pulse the whole Oreo cookies (filling included) into fine crumbs. In a medium bowl, combine the cookie crumbs with the melted butter and stir until fully coated. Spoon about 1 heaping tablespoon of the mixture into each cupcake liner, pressing it firmly into the bottom to form a crust. You should have enough crust for 16–18 cheesecakes. Bake in batches for 5 minutes, then set aside to cool slightly while you prepare the filling.

Make the Filling:

• In a large mixing bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until completely smooth and creamy. Scrape down the sides of the bowl as needed. Add the granulated sugar and yogurt, then beat on medium speed until well combined. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Scrape down the sides again, then mix in the vanilla extract and mini chocolate chips until evenly distributed.

Assemble and Bake:

• Spoon the cheesecake filling over each crust, filling the liners nearly to the top. Bake each pan for 20–23 minutes, or until the edges are set and the centers are slightly jiggly—this is normal. The cheesecakes may puff up during baking but will deflate as they cool.
• Remove from the oven and let the cheesecakes cool completely at room temperature for at least 1 hour. Then transfer to the refrigerator and chill for at least 2 hours, or until fully set.

Serve:

• Before serving, drizzle each cheesecake with homemade salted caramel sauce. Add extra chocolate chips on top if desired.

Storage:

• Cover leftovers tightly and store in the refrigerator for up to 5 days.