Preheat the oven to 325°F and line 20 muffin tins with liners. Spray lightly with the cooking spray.
Start by making the crust. In a medium mixing bowl, combine the vanilla wafer crumbs with the butter until all are wet. Evenly divide between muffin tins, pressing into the bottom.
Next, make the cheesecake. In the bowl of stand mixer fitted with the paddle attachment or a large mixing bowl with electric hand mixer, beat the cream cheese until smooth. Add the sugar and yogurt, blending well again. Add the eggs and extract, blending until smooth, approximately 2-3 minutes.
Evenly divide between muffin tins.
Bake for 20-22 minutes or until tops are set and not jiggly. Remove and allow to cool for 30 minutes, then transfer to the refrigerator to set, approximately 2-3 hours or overnight.
Cream Cheese Frosting:
Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla and salt. If the mixture is too thick, add 1 tablespoon of milk or cream until a smooth texture. Set aside.
Remove the cheesecakes from the muffin tins and carefully peel off the liners, if desired.
Place the cream cheese frosting into a piping bag or a plastic storage bag and cut the corner at an angle, about 1 inch wide.
Pipe frosting into just the centers and garnish with fresh fruit, mint, candy or sauces.
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