18 Oreos
1/4 c butter, melted
Place 16-18 paper liners into regular size muffin tins. Crush Oreos into fine crumbs. In a bowl stir crumbs and butter together. Press 1 heaping T of mixture into bottom of each paper liner. Bake in a preheated 350 degree oven for 5 minutes and allow to cool sightly. Prepare filling–
16 oz. cream cheese, room temperature
3/4 c sugar
1/4 c yogurt
2 eggs
1 t vanilla extract
1 c mini semi sweet chocolate chips
In a bowl, beat cream cheese on medium speed until completely smooth, add sugar and yogurt and beat on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition. Beat in vanilla and chocolate chips.
Spoon batter into crusts until nearly full. Bake for 20-23 minutes. Centers will still be slightly jiggly. Centers may also have risen, but will deflate as the cheesecakes cool. Cool at room temperature, at least 1 hour. Place in refrigerator and chill at least 2 hours. Cover cheesecakes tightly and store in the refrigerator for up to 5 days. Cheesecakes (without caramel) can be frozen for up to 2 months. Thaw in the refrigerator overnight. Just before serving, top each cheesecake with salted caramel and additional mini chocolate chips. Caramel topping–
1 c sugar
6 T salted butter, cut up into 6 pieces
1/2 c heavy cream
1 t salt
Place sugar in a saucepan over medium heat, stir constantly with a rubber spatula until sugar forms clumps and melts into a thick brown amber colored liquid. DO NOT LET IT BURN. When sugar is completely melted add butter (be careful the caramel will bubble rapidly when the butter is added). Sir butter into caramel until it is completely melted, 2-3 minutes. Slowly drizzle 1/2 c cream (mixture will rapidly bubble when added) Boil for 1 minute, mixture will rise in the pan as it boils. Remove from heat and stir in 1 t salt. Cool before serving. Cover caramel and store for 2 weeks in the refrigerator. Warm caramel before serving.
