Ginger-Pineapple Mini Cheesecakes

Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups. Coat paper bake cups with cooking spray. Press one gingersnap cookie into the bottom of each of the twelve bake cups. Finely crush the remaining 3 gingersnap cookies; set aside.

In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add yogurt, sugar, flour, vanilla and ground ginger, beating until combined. Stir in egg; stir in drained pineapple and 1 tablespoon of the crystallized ginger. Divide batter evenly among the prepared bake cups. Sprinkle the remaining 1 tablespoon crystallized ginger and the reserved crushed gingersnaps over batter in cups.

Bake about 15 minutes or until cheesecakes appear set. Cool in muffin cups on a wire rack 20 minutes. Remove cheesecakes from muffin cups; cool completely on wire rack. Cover and and chill 1 to 4 hours. To serve, remove from paper bake cups.