Preheat oven to 350F/175C degrees. Line two cupcake pans with 18 muffin cases.

For the Golden Oreo cookie Crust: Pulse the whole Oreos in a food processor or blender until they resemble fine crumbs. Pour in the melted butter and pulse a few times until the crumbs start to bind together. Fill each muffin case with 1 tablespoon and press down gently until it covers the entire base of the muffin case. This should be enough for 15-18 muffin cases. Bake in the oven for 15 minutes and put aside once done.

For the Cheesecake Filling: In a medium bowl, using a handheld beater, beat the cream cheese until smooth on medium speed, scraping down the sides as needed. Once the cream cheese is smooth, add in the yogurt and sugar and beat on medium speed until incorporated, about 1-2 minutes. One by one, add the eggs and beat on slow speed after each egg goes in. Scrape down the sides of the bowl as needed. Finally beat in the vanilla extract.

Spoon the cheesecake batter into the crusts until nearly full. Bake each pan for 20-23 minutes. The centers will be slightly jiggly which is fine. The cheesecake centers might have also risen up and will deflate as they cool down. Remove the mini cheesecakes from the oven and allow to cool at room temperature for 1 hour. Store the cheesecakes in the fridge and cool for at least 2-3 hours.

Before serving, top each mini cheesecake with salted caramel and crushed pieces of Golden Oreos. These cheesecakes can be stored in an airtight container up to 4-5 days in the fridge.