Preheat oven to 350 degrees F.
Place cupcake liners into a 12 cup cupcake pan.
In a large bowl mix together cream cheese, yogurt, stevia, vanilla, and egg.
Place Gingersnaps into a food processor and chop until broken into crumbs.
Combine cookie crumbs with melted butter and 2 tablespoons of brown sugar. Mix well.
Place 1 tablespoon of cookie crumbs into the bottom of each cupcake liner.
Press cookie crumbs down with the bottom of a ¼ cup measure cup (or use your fingers or a spoon).
Divide the cheesecake among cupcake liners adding mixture on top of cookie crumbs.
Place mini cheesecakes into the oven and bake for 15-20 minutes until set.
When cheesecakes are finished baking remove from the oven and let cool.
Place cheesecakes into the refrigerator and chill for at least 1 hour.
To prepare topping place pecan into a small saucepan and cook over medium-high heat. for 2-3 minutes.
Add to pecans butter, maple syrup, and brown sugar.
Mix ingredients together until butter has melted and pecans are sell coated.
Pour pecans out onto a baking mat or parchment paper.
Let pecan cool before adding them to the cheesecakes.