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1.
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Preheat oven to 350°F Grease a standard size 12 cup muffin tin with cooking spray.
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This makes 24 so if you have two 12-count muffin tins go ahead and prep a second pan as well.
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Otherwise, you can make 2 batches.
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2.
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Prepare cheesecake: In a large bowl, add cream cheese, Greek yogurt and sugar.
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With an electric mixer, beat at medium speed until there are no lumps of the cream cheese left, about 2 minutes.
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Add cornstarch, eggs and vanilla.
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Slowly mix together on low until all ingredients are evenly distributed, about 1 minute.
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3.
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Take the cookie dough out of the fridge.
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Break off 12 individual cookie pieces.
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Place one cookie in each tin (youll use more of the dough later so set it aside).
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With your fingers, press down on the dough until its evenly distributed and completely covers the bottom of each tin.
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With a spoon, add cheesecake mixture into each muffin cup to about 3/4 full (youll use the rest of the batter in the second batch so set it aside).
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Evenly sprinkle half of the chocolate chips on top of cheesecakes.
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4.
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Place in the oven and cook on middle rack for 30 minutes or until edges become golden brown, rotating halfway through.
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Remove from oven.
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Let the cakes sit for at least 10 minutes before running a sharp knife around the edges and removing them from the pan.
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Wash and dry your muffin tin and repeat with the other half of the cookie dough, batter and chocolate chips.
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5.
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Once completely cool, refrigerate in an airtight container for up to 3 days.
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Enjoy!
