Salted Caramel Chocolate Chip Cheesecakes - Cupcake Fanatic

Ingredients

• 18 whole Oreos (Double Stuf or regular)
• 1/4 cup (60g) unsalted butter, melted
• 16 oz (448g) full-fat cream cheese, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 cup (60g) yogurt*
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (180g) mini semi-sweet chocolate chips (or regular size)
• homemade salted caramel sauce (recipe below)
• 1 cup (200g) granulated sugar
• 6 Tablespoons (90g) salted butter, cut up into 6 pieces*
• 1/2 cup (120ml) heavy cream*
• 1 teaspoon salt
• Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
• Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
• Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
• Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
• Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
• Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
• Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
• Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.