1 Preheat oven to 300

2 place cookies in a food processor, process until finely ground crumbs measure about 1 cup. Add oil; pulse to combine. Coat a 12 cup muffin tin well with cooking spray. Spoon about 1 packed tabls crumb mixture into each muffin cup; press crumbs firmly into bottom. Bake at 300 for 7 mins or until lightly browned. Remove from oven; cool.

Wipe food processor clean. Place brown sugar, yogurt, and cream cheese in processor; process until smooth. Add vanilla, table salt, and eggs; process until smooth. Spoon about 3 tabls batter into each muffin cup. Bake at 300 for 18 mins or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temp. Cover pan; refrigerate 3hrs or until well chilled.

Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on platter. Chill until ready to serve.

Combine gran sugar and 2 Tbl water in Med, saucepan over med-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3mins). Continue cooking 12mins or until the color of light brown (do not stir). Remove from heat; carefully stir in butter and milk (caramelized sugar will harden and stick to spoon). Place pan over med-high heat until caramelized sugar melts. Remove pan from heat; cool caramel to room temp. Cover and chill 1hr or until slightly thickened. Spoon about 1Tabl caramel over each cheesecake. Sprinkle cheesecakes evenly with flake salt.