Oh Snap Macros

0 Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with cupcake liners and spray with nonstick spray. It is BEST to use silicone muffin liners for these cheesecakes! Remove the cream from the Oreos so you just have dry cookies. 
1 In a food processor, crumble the oreo cookies until well crushed and you have a bowl of fine crumbs. Pour in the melted coconut oil or melted butter and pulse to combine. The mixture should resemble wet sand.  
2 Using a 1 ½ Tablespoon cookie scoop, place a ¾ scoop full of cookie crust in each liner in the muffin pan and press firmly into the bottom.  Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling. 
3 To make the cheesecake filling, in a large bowl beat the less-fat cream cheese and sugar until light and fluffy with a hand or electric mixer, about 3-5 minutes. The sugar should not be grainy at this point but well incorporated into the cream cheese.  
4 Mix in the greek yogurt, vanilla extract, peppermint extract and flour until incorporated.  
5 Slowly beat in the large egg, just until combined. Do not overmix your cheesecake batter.  
6 Place 3/4 scoop of the cheesecake filling in each prepared and cooled crust using the cookie scoop. Evenly distribute the filling between all 12 muffin tins. 
7 Bake cheesecakes for 12-15 minutes or until the edges are set and the middle slightly wobbles.  
8 Allow the mini cupcakes to cool to room temperature, cover with plastic wrap, and refrigerate for 4 hours or overnight for best results.  
9 When ready to serve, remove from the baking pan, top with whipped topping, crushed peppermint candies, crushed Oreo cookies, and serve.