Preheat oven to 325°F. Combine yogurt, egg and coconut sugar in medium bowl and stir, by hand, until smooth. Mist mini-muffin tin with cooking spray. Place a gingersnap cookie at the base of each mini-muffin mold. Note: If cookie is too large, use a fine cheese grater or knife and trim to fit. Fill each muffin tin to the very top with yogurt mixture. Bake for 35 minutes. Remove from oven and let cool for 10 minutes. Refrigerate for at least 30 minutes to set. Stir together prunes and ginger. Top each mini-cheesecake with prune mixture.