Preheat oven to 350 degrees F. Line two 12-count cupcake pans with 18 liners. Place one cookie in each liner. In a large bowl, use an electric mixer at medium speed to beat the cream cheese until completely smooth. Add sugar and yogurt and beat until combined. Reduce speed to low and add eggs one at a time. Beat in the vanilla extract and mini chocolate chips. Divide batter among liners; each should be nearly full. Bake for 20 to 23 minutes and remove from oven; centers will still be slightly liquid, and will deflate as cheesecakes cool. Spoon a dollop of caramel sauce in the middle of each one, add a pinch of sea salt, and some mini chocolate chips, if desired. Cool completely at room temperature, at least 1 hour. Chill in refrigerator for at least two hours. Serve cold.