• Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.

Oreo Cookie Crust

• Place the Oreos into a food processor or blender and pulse until fine crumbs. Pour the Oreo crumbs into a medium-sized mixing bowl and add the melted butter. Mix together.
• Evenly disperse the Oreo crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 8 minutes and set aside to cool while making the cheesecake filling.

Peppermint Cheesecake

• In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese and sugar on high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
• Add the yogurt and peppermint extract and mix on medium speed until combined. Then add the egg, mixing just until incorporated. Remove the bowl from the stand and fold in the crushed roughly chopped peppermint bark pieces using a rubber spatula.
• Use a cookie scoop (I used my 1.5 tablespoon) to evenly distribute the cheesecake filling over the top of the crust. Use your finger to smooth out the batter. Bake at 325 degrees for 15-18 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
• Allow the cheesecakes to cool for 45 minutes at room temperature and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours.
• Serve the cheesecakes with whipped cream (see note below) and an extra piece of peppermint bark. Keep any leftover mini cheesecakes in the refrigerator for up to 5 days.