Makes 6 mini cheesecakes
9 Oreo or bourbon cream cookies
1 teaspoon butter, cold, cut into cubes
1 (8 ounce) package of cream cheese
1 Tablespoon Greek yogurt
1/3 cup icing sugar
1 teaspoon vanilla extract
3 figs, fresh and ripe, sliced
3 Tbsp organic honey
6 Cupcake paper liners
Preheat oven to 350 degrees F (175 degrees C). Line a cupcake pan with 6 cupcake paper liners.
Pulse the cookies and butter for just a few seconds to form fine crumbs, Divide the mixture equally into 6 paper cups liners, pressing down with the back of a spoon.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each liner with this mixture, about three-fourths full.
Bake for 15-18 minutes. The edges would have lightly browned, the crust will be firm, but the center will be jiggly. Cool and then refrigerate for 4 to 5 hours. Top each cheesecake with a few fig slices and brush the figs with honey; Serve!