Salted Caramel Cheesecakes

Ingredients

• 1 tablespoon butter 
• 2 tablespoons canola oil 
• 2 large eggs 
• 0.5 cup evaporated milk 
• 0.5 cup granulated sugar 
• 0.7 cup greek yogurt plain fat-free
• 0.7 cup brown sugar light packed
• 0.4 teaspoon salt 
• 0.1 teaspoon salt 
• 1.5 teaspoons vanilla extract 
• 30  vanilla wafers 
• 2 tablespoons water 

Equipment

• food processor
• frying pan
• sauce pan
• oven
• knife
• wire rack
• muffin tray

Directions

1. Preheat oven to 30
2. Place cookies in a food processor; process until finely ground crumbs measure about 1 cup.
3. Add oil; pulse to combine. Coat a 12-cup muffin tin well with cooking spray. Spoon about 1 packed tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom.
4. Bake at 300 for 7 minutes or until lightly browned.
5. Remove from oven; cool.
6. Wipe food processor clean.
7. Place brown sugar, yogurt, and cream cheese in processor; process until smooth.
8. Add vanilla, table salt, and eggs; process until smooth. Spoon about 3 tablespoons batter into each muffin cup.
9. Bake at 300 for 18 minutes or until centers of cheesecakes barely move when pan is touched.
10. Remove pan from oven; cool on a wire rack to room temperature. Cover pan; refrigerate cheesecakes 3 hours or until well chilled.
11. Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on a platter. Chill cheesecakes until ready to serve.
12. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking 12 minutes or until the color of light brown sugar (do not stir).
13. Remove from heat; carefully stir in butter and milk (caramelized sugar will harden and stick to spoon).
14. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
15. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Spoon about 1 tablespoon caramel over each cheesecake.
16. Sprinkle cheesecakes evenly with flake salt.