Preheat your oven to 325°F (160°C). Crush 12 Oreo cookies and combine with 2 tablespoon melted light butter. Press into the bottom of a baking dish.

Bake the crust for 8–10 minutes until set. Let cool completely at room temperature.

In a bowl, beat 8 oz softened light cream cheese until smooth. Add ½ cup Greek yogurt, ¼ cup cocoa powder, ¼ cup sugar, and 1 teaspoon vanilla. Mix until combined.

Add 1 large egg to cream cheese mixture and beat just until incorporated.

Fold in 4 crushed Oreo cookies gently into the cheesecake filling.

Pour the cheesecake filling over the cooled crust and spread evenly.

Bake the cheesecake for 25–30 minutes. It should jiggle slightly in the center when done.

Cool for an hour at room temperature, then refrigerate for at least 4 hours before serving.

Slice into 12 squares and sprinkle with crushed Oreo cookies or cocoa powder before serving.