In a bowl, whisk together the cream cheese, yogurt (or sour cream), vanilla, sugar, egg whites, and flour until light and fluffy. This recipe makes 3 cheesecakes.

In a microwavable mug, sprinkle a layer of Oreo cookie crumbs in the bottom of your mug to create your cheesecake base. My mug is around 6oz (1 cup).

To make 1 cheesecake: Mix ½ cup (4oz/115g) cheesecake base with ⅓ cup (21/2 oz/75g) Oreos.

Pour in your cheesecake on top.

CAUTION: Each mug cake takes roughly 45 seconds-1 minute. Microwave until you see a bubble in the center, and then STOP cooking. This will take seconds, maybe 15 or more. Take it out and check it. Microwave for short intervals until you see the edge of the cheesecake firm but make sure the center is jiggly. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over.

Make a note of the successful cooking time for your microwave. They will take around 45 seconds - 1 minute.

Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 2 hours. If any liquid has formed, carefully pour out. Top with some whipped cream and a some cookie crumbs.