18thin mint cookies, Girl Scout variety or homemade
16ouncescream cheese, at room temperature
1/2cupplain Greek yogurt
1cupsemi-sweet chocolate chips, melted and slightly cooled
1teaspoonpure peppermint extract
2large eggs, at room temperature
Preheat oven to 275°F (yes, that's the right temperature). Line standard muffin tins with paper liners. Place 1 cookie in the bottom of each of 18 lined cups.
In the bowl of a stand mixer, (or in large bowl with a hand-held mixer), beat the cream cheese, yogurt, and melted chocolate at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and a pinch of salt and beat until combined. Beat in peppermint extract.
Beat in one egg at a time, scraping down the sides of the bowl as needed.
Spoon batter evenly among the 18 lined cups, filling each almost to the top (I like to use an ice cream scoop to keep each cheesecake a uniform size). With the back of a spoon, smooth out the top of each filled cup.
Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 2 hours, or up to overnight, before serving.