Preheat the oven to 350°F. Line a mini muffin tin with 24 mini cupcake liners.

Combine the cookie crumbs and butter. Spoon evenly into the bottom of the liners. Press down firmly with a small object.

Beat the cream cheese and sugar until creamy. Add the yogurt, vanilla, pumpkin, pumpkin pie spice, and flour and beat again. Add the egg and beat until mixed in.

Spoon the cheesecake batter evenly in the liners. They should be full. Bake for 18-19 minutes. Remove and let cool in the pan for 10 minutes, and then remove the cheesecakes and place on a wire rack to cool for 1 hour. Refrigerate until chilled.

Place the heavy whipping cream, powdered sugar, and instant coffee in a chilled mixing bowl. Beat on high until stiff peaks form. Pipe on top of the chilled cheesecakes. Sprinkle with pumpkin pie spice. Top with a chocolate covered coffee bean right before serving.