Preheat oven to 350 degrees F.
Place crushed cookie crumb into a medium bowl.
Add in brown sugar and melted butter.
Stir to mix thoroughly.
In a large bowl blend together with an electric beater (or use standing mixer) cream cheese, yogurt, sugar, stevia, corn starch and vanilla.
Add in one egg at a time beating thoroughly after each addition.
Place white chocolate in a microwave safe bowl and melt on high for about 45 seconds.
Pour melted white chocolate into the cream cheese mixture and mix well.
Place cupcake liners into each section of a cupcake pan.
Place about 1 tablespoon of the cookie crumb mixture into each cupcake liner.
Press cookie crumbs down with the back of a ¼ measuring cup.
Pour ¼ cup of batter into each muffin cup, filling about ¾ full. (you may have extra batter to get about 15-16 mini cheesecakes)
Place cheesecake into the oven for about 20 minutes.
Remove from oven and cool completely.
Place cheesecake into the refrigerator for at least 2 hours or overnight before serving.
Serve in cupcake liners or remove liner.
Garnish as desired.