• Preheat the oven to 325℉. Line a 12-cup muffin tin with paper liners.

  ^{* You will only use 11 of the 12 muffin cups slots}

Make The Oreo Cookie Crust

• Place the whole Oreos into a food processor and blend until well crushed and they are in fine crumbs. Add in the melted butter and pulse to combine it together.
  16 whole Oreo cookies, 3 tablespoons salted butter
• Put 1½ tablespoons of the crust mixture into each muffin cup liner. Firmly press the crust into an even layer in the bottom of each muffin cup.
• Cook for 7-10 minutes or until the crusts are lighter black in color and look firm.
• Remove the muffin pan from the oven and allow the crusts to cool completely while you prepare the filling.

Oreo Cheesecake Filling

• In a mixing bowl, using an electric hand mixer or stand mixer, beat the cream cheese and powdered sugar until fluffy and creamy, and no lumps remain in the batter.
  1 bar (8 oz) full-fat cream cheese, 1/2 cup powdered sugar
• Add in the greek yogurt and egg and beat on low speed just until combined. Scrape down the sides and bottom of the mixing bowl with a spatula to ensure everything is mixed well.
  1/3 cup whole fat plain greek yogurt, 1 large egg
• Stir in the chopped Oreo cookies.
  6 whole Oreo cookies
• Divide the filling evenly into the cooled cookie crusts. Each one should be about 3/4 of the way full.
• Bake for 14-16 minutes or until the edges of the cheesecake is set and the center is still slightly jiggly.
• Allow the cheesecakes to cool to room temperature for 1 hour.

  Then, cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, or overnight is even better.

Serve & Garnish

• When ready to serve, remove the plastic wrap and then remove the mini cheesecakes from the muffin cups. Garnish each one with whipped cream (homemade or store-bought), or you can use Cool Whip.

  Place a mini Oreo cookie on top of each one or you can use chopped whole Oreo cookies.
  whipped cream, mini Oreo cookies OR chopped Oreo cookies, chocolate sauce/syrup