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Grease the interior of a 7 inch round springform pan. Line the bottom with a parchment round. Line the sides with strips of parchment paper.
Add Oreos to food processor and pulse to the consistency of crumbs. They do not need to superfine crumbs. Pinch to see if the crumbs stick together. If not, drizzle a little condensed milk, 1 tbsp at a time, until the crumbs start to stick.
Add the crumbs to your prepared baking pan. Press and compact the mixture evenly across the bottom to form a crust.
Add yogurt and condensed milk to a large bowl. Whisk until smooth. Transfer the batter to your prepared cake pan.
Place the cheesecake into the fridge overnight to set.
For easier slicing, place the cheesecake into the freezer for 1-2 hours before serving.
Cut the cake with a large sharp knife and serve while still chilled. Store any uneaten cake in an airtight container in the fridge.