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For the crust:
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Preheat oven to 350 F and spray a 12 cup mini cheesecake pan with cooking spray or line a 12 cup standard size muffin tin with paper liners.
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In a food processor or high speed blender, blend the cookies until they are finely ground crumbs. Add in the melted butter and blend again until the crumbs come together slightly.
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Scoop about a tablespoon of the crumbs into the bottom of each of the 12 cups. Use the bottom of a shot glass or the back of a spoon to press the crumbs tightly in the bottom of the cups. Set aside.
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For the cheesecake filling:
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In a large bowl using an electric mixer combine the softened cream cheese, sugar, and vanilla extract with the paddle attachment. Beat them until they are fluffy. Add in the Greek yogurt, egg whites, and flour, and beat until smooth. Fold in the cookie crumbs.
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Pour the cheesecake filling on top of the crust about 3/4 of the way to the top.
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Place the cheesecakes on the middle rack of the oven and bake at 350 F for 15-17 minutes or until the center is almost set. Remove the cheesecakes from the oven and let them come to room temperature before removing them from the pan and refrigerating them. Refrigerate the cheesecakes for at least a couple hours or overnight.
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For the vanilla whipped cream:
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In a small bowl using an electric mixer beat the whipping cream, powdered sugar, and vanilla extract until peaks form. Pipe or spoon the whipped cream on top of the mini cheesecakes just before serving.
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Notes: It is important that the cream cheese be at room temperature so that the cheesecake filling is smooth and creamy.
