Preheat oven to 325F, place 12 paper cup liners in a 12 hole regular size muffin tin and place 1 oreo thin on the bottom of each.
In a bowl using an electric mixer beat together your cream cheese, yogurt, sugar, flour, butter, egg and milk until smooth and creamy.
Divide cream cheese mixture into your 12 oreo cups.
Melt chocolate in the microwave, I find 30-second intervals turning after each works best.
Drop a small amount of melted chooclate into the middle of each cheesecake, then use toothpicks to make a swirl effect.
Bake cheesecakes for 25 minutes.
Let cool completely, then chill in the fridge for at least 1-2 hours, the longer you chill them the easier they will come out of the paper liners, mine was actually in the fridge overnight, so this can easily be prepped the night before serving.