Preheat the oven to 450Ãƒâ€šÃ‚ÂºF.
In a large bowl, and using your hands, combine shredded phyllo and melted butter, working the two together and breaking up phyllo shreds as you work.
Using a 12-cup muffin tin, add [1/3] cup shredded phyllo mixture to each tin, and press down to form crust on the bottom of the cup. Bake crusts for 8 minutes, remove from the oven, and set aside.
In a large bowl, and using an electric mixer on low speed, blend cream cheese and Greek yogurt for 1 minute.
Add confectioners' sugar, vanilla extract, orange blossom water, and orange zest, and blend 1 minute.
Add eggs, and blend for about 30 seconds or just until eggs are incorporated.
Lightly coat the sides of each muffin tin with cooking spray.
Pour about [1/3] cup cream cheese mixture into over crust in each tin. Do not overflow.
Bake for 12 minutes.
Spread shredded coconut on a baking sheet, and place in the oven with cheesecakes to toast for 4 or 5 minutes or until golden brown. Remove from the oven, and set aside.
Remove cheesecakes from the oven, and cool for 1 hour on the countertop.
Place the tin in the refrigerator, and cool for 1 more hour.
To serve, dip a sharp knife in warm water and then run it along the sides of cheesecakes to loosen from the tin. Gently remove cheesecakes and place on a serving plate.
Sprinkle with toasted coconut flakes, and serve.