Preheat oven to 325. Line 12 muffin tins with parchment paper cupcake liners (these work SO much better than the regular paper ones!).
For the crust:
In a small bowl, crush the Nilla wafers until they are small crumbs. I used a mix and chop to do this, but you could also use a food processor. Stir in the coconut oil and vanilla until the mixture is fully coated and slightly sticking together.
Spoon about a tablespoon of the crust mixture into the bottom of each muffin tin (you may have some mixture left over), and gently press it into the bottom to even it out.
Bake for 10 minutes, or until slightly browned. Remove and set aside.
For the compote:
Cut the 2 peaches into small cubes and place in a medium sized sauce pan with the sugar.
Cook on low until the mixture has cooked down, the peaches and sugar have formed a syrup, and it’s nice and thick (about 10 minutes). Stir frequently to avoid burning the mixture!
For the cheesecake:
In a medium sized bowl, beat together the cream cheese and egg. Add the sugar, yogurt and vanilla. Beat until smooth and creamy.
Fold in the warm peach compote with a spatula.
Evenly divide the cheesecake mixture between the 12 muffin tins, filling them up almost all the way.
Bake for 15-20 minutes, or until the cheesecake mixture has set and is no longer jiggly.
Let them cool for 5 minutes in the muffin tin, then carefully remove and finish cooling on a baking rack. Refrigerate for at least 3 hours.
Slice the remaining 2 peaches into small, thin pieces. Remove the cheesecakes from the wrapper and top with the fresh fruit.