Gather all of your ingredients and equipment before you get started! 

Measure out the graham crumbs and melt the butter.

Preheat oven to 325°F (162°C) and add cupcake liners to a cupcake pan.

Measure out the cream cheese, sugar, yogurt, and vanilla extract.

Combine the graham crumbs and melted butter. Add 1 teaspoon of the cookie crumb mixture to each cupcake liner. Evenly divide any extra crumb mixture. Using the back of the teaspoon, press the cookie crumbs into the bottom of each tin.

Bake crusts for 5 minutes and then remove from the oven to cool. Reduce oven to 300°F (148°C).

For the batter:

In a large bowl, mix the cream cheese until fluffy. Slowly mix in the sugar, yogurt, and vanilla until combined. Use a low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl after adding each ingredient.

Add the egg, scrape down the sides of the bowl, and blend until just combined. Use a tablespoon to divide the batter into each cup, spreading it evenly over the cookie crust as you go.

Bake cheesecakes for 10 – 12 minutes, then turn off the oven and crack open the oven door for another 10 minutes. Set aside cheesecakes to cool completely.

Chill cheesecakes in the fridge for at least 30 minutes or until completely chilled before removing from the pan.