To prepare, preheat your oven to 325 and line a muffin tin with cupcake liners. I like to spray a little non-stick spray in mine too, just in case!
In a small bowl, stir together your chopped pecans, honey, water and butter.
Add an overflowing tablespoon of your pecan mixture to each cupcake liner, then use the back of your tablespoon measure to press the pecan mixture into the bottom of the liner in a flat, firm layer.
Bake in the oven for about 13-14 minutes, or till the edges of the crust are starting to brown a touch and the crust feels a bit firm. *Create your pumpkin cheesecake filling while your crust is in the oven*
In a large mixing bowl, beat your cream cheese with a hand mixer for a minute or two, till it's creamy and smooth.
Add in your Greek yogurt, honey, pumpkin puree, pumpkin spice and vanilla, and blend again till smooth and everything is well incorporated.
Add your egg into the mixture and blend briefly - only till the egg is well incorporated, do NOT over beat the mixture at this point!
Once your mini pecan crusts are out of the oven, preheat your oven to 350. Fill each cupcake liner almost full (till just below the top of the liner). Repeat until all cupcake liners are filled with your pumpkin cheesecake filling.
Bake in the oven for 17-20 minutes, or till the cheesecakes are set (with only a slight wiggle in the middle, when you jiggle your pan).
Let your cheesecakes cool for 30 minutes on the counter. Then, put them in an airtight container and store them in your fridge.
Serve with cool whip on top and extra pecans. Devour!
*These can be made ahead of time. Stored in an airtight container in the fridge they last about 5-6 days.