Step 1: Preheat your oven to 325°F (163°C) to ensure even baking.
Step 2: In a mixing bowl, crush the 6 additional Oreo cookies into fine crumbs. Mix with melted coconut oil or butter until it resembles wet sand.
Step 3: Line your muffin tin with parchment paper or cupcake liners. Press about a tablespoon of the Oreo crumb mixture into the bottom of each cup.
Step 4: In a large mixing bowl, beat the cream cheese or coconut butter until smooth. Add yogurt, sweetener, vanilla extract, and cornstarch. Mix until creamy.
Step 5: Chop the 6 Oreo cookies and fold them into the cheesecake filling.
Step 6: Spoon the cheesecake filling into each muffin cup over the crust, filling them about ¾ full.
Step 7: Bake for 18-20 minutes until edges are set and centers jiggle slightly.
Step 8: Let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely before refrigerating for at least 2 hours.
