• Preheat the oven to 350 F / 180 C, line a muffin tin with cupcake liners and keep aside.
• Place the Oreos in a food processor and blitz till you get a sand-like texture. Remove and set into a large bowl.
• Melt the butter in the microwave and add to it the Oreo crumb; mix well.
• Now, spoon around 2 tbsp of wet Oreo crumbs into the prepared muffin tin and press down evenly with the help of the back of a spoon or your fingers. Keep aside.
• Take a large bowl and beat the cream cheese, sugar, and vanilla extract using a hand mixer till they are free of lumps and the mixture becomes smooth.
• Next, add the egg, followed by Greek yogurt, and beat well until all the ingredients are combined well.
• Pour the cheesecake batter over the prepared individual crust cups till almost full and bake for 15-16 min. The center would be slightly wobbly, but it should not look wet. Remove from the oven immediately and let them cool in the pan for about 20 min, and then refrigerate them for 2 hours before decorating.

To decorate:

• Once chilled, lift the cheesecakes carefully from the pan. You can remove the liners or keep them on if you like.
• Melt the chocolate chips with 1 tsp of oil in the microwave at 20-second intervals, stirring properly after each interval and reheating as necessary.
• Fill up the piping bag with the melted chocolate fitted with a small round tip nozzle or just cut off the corner and decorate as mentioned!
• First, pipe two eyes on the upper part near the edges. Next, pipe two nostrils in the middle of the cheesecake and below the eyes; lastly, pipe a huge smile on the lower part and add vertical stitches all over it. Serve and enjoy!!