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Based off Martha Stewart’s recipe, but modified to accommodate a friend. I halved the recipe since the cookies only come in small packages in my grocery store.
Preheat oven to 275ºF. Line muffin tins with baking cups and place one cookie at the bottom of each cup. Crumble remaining 6 cookies; set aside.
Beat cream cheese until smooth, and gradually add sugar and vanilla. Slowly add eggs, then yogurt and salt. Scrape sides of bowl as necessary. Stir in crumbled cookies by hand. Divide batter among the cups and bake until filling is set (between 20-25 minutes). Allow to cool to room temperature, then refrigerate for several hours. Enjoy!
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