PREPARE: preheat the oven to 350˚F and place cupcake liners in a muffin pan.
MAKE THE CRUST: Add cookies, butter, and sugar to a food processor and process until the mixture resembles coarse sand. Press 1 tablespoon of the crust mixture firmly into the bottom of each muffin cup and bake for 5 minutes.
MAKE THE FILLING: Using a stand mixer or electric hand mixer with a batter attachment on medium speed, beat together the cream cheese and brown sugar until smooth. Then add the banana, yogurt, egg, vanilla, and baking powder and whisk until mostly smooth (it's okay to have lumps from the bananas)
MAKE THE CHEESECAKES: Pour the mixture over the prepared crusts and fill the cups until almost completely full. Tap the pan gently to even out the cheesecakes and remove any air pockets. Bake the cheesecakes for 18-20 minutes or until the outsides firm and the centers are still jiggly. Allow the cheesecakes to come to room temperature before refrigerating (about 1 hour).
MAKE THE TOPPINGS: Using a stand mixer or hand mixer with a whisk attachment on medium-high speed whisk together the cream and sugar until stiff peaks form. Drizzle about 1 teaspoon of salted caramel sauce over the top of each cheesecake before adding the whipped cream. Pipe or spoon the whipped cream over each cheesecake, followed by additional caramel sauce and then a slice of banana.
Wait until serving to put the toppings on the cheesecakes so the bananas don’t brown and the whipped cream doesn’t get sticky.
Remove the cupcake liners before topping and serving