Pastry:

9 tbsp. unsalted butter, cut into small pieces
3 egg yolks
3 c. all-purpose flour
2 tsp. salt
3/4 tsp. black pepper (better if freshly ground)
6 tbsp. plain yogurt

Place the butter, flour, salt and pepper in the bowl of a food processor. Pulse until mixture resembles cornmeal. Pulse in the egg yolks, one at a time. Add the yogurt, 2 tablespoons at a time, and pulse until mixture just comes together. Carefully remove from the bowl and form into a flattened round disk. Cover with plastic wrap and refrigerate for about an hour.

Filling:

10 oz. cream cheese, at room temperature
1/4 tsp. salt
1/8 tsp. black pepper
2 eggs plus 1 yolk
1/2 c. yogurt
1/4 c. finely chopped dried beef (also good with ham)
2 tbsp. chopped green onions
2 tsp. chopped fresh parsley

Place the cream cheese, salt and pepper in the bowl of an electric mixer and beat until smooth. Beat in eggs and yolk, one at a time. Beat well after each addition. Add yogurt. Stir in remaining ingredients.

Assembly: Preheat the oven to 350°F. Lightly flour rolling surface and rolling pin. Roll dough to 1/8 inch thickness. Cut with a 2-inch round cookie cutter. Carefully fit each round into miniature muffin cups. Press dough up sides. Fill each crust with filling.

Bake for 20 to 25 minutes. Remove from oven and allow them to cool slightly. Using the tip of a sharp knife, carefully remove the cheesecakes from the muffin tins. Place on a rack to cool.