Salted Caramel Chocolate Chip Cheesecakes

Mini chocolate chip cheesecakes with a thick Oreo cookie crust and topped with homemade salted caramel sauce.
Ingredients
Oreo Cookie Crust
18 regular Oreo cookies not DoubleStuf
14 cup 4 Tbsp 56g unsalted butter melted
Cheesecake Filling
16 ounces 452g fullfat brick cream cheese softened to room temperature
34 cup 150g granulated sugar
14 cup 60g yogurt
2 large eggs
1 teaspoon pure vanilla extract
1 cup 180g mini semisweet chocolate chips or regular size
homemade salted caramel

Instructions
Preheat oven to 350F 177C. Line two 12count cupcake pans with 18 liners.
For the crust In a food processor or blender pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press 1 heaping Tablespoon of mixture into the bottom of each liner see picture above for a visual. You should have enough for 1618 cups. Bake in batches for 5 minutes and allow to slightly cool as you prepare the filling.
For the filling In a large bowl using a handheld or stand mixer fitted with a paddle attachment beat the cream cheese on medium speed until completely smooth scraping down the sides of the bowl as needed. Add the sugar and yogurt and beat on medium speed until combined. Add the eggs one at a time beating on low speed after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and mini chocolate chips.
Spoon batter into the crusts until nearly full. Bake each pan for 2023 minutes. The centers will still be slightly jiggly thats OK. The centers may also have risen up quite a bit but they will deflate as the cheesecakes cool. Remove from the oven and allow to cool completely at room temperature at least 1 hour. Transfer to the refrigerator and allow to chill for at least two hours.
Before serving top each
cheesecake with salted caramel and additional chocolate chips if desired.
Cover leftover cheesecakes tightly and store in the refrigerator for up to 5 days.