INGREDIENTS
Crust:
8 chocolate graham cracker cookies, ground into crumbs
2 1/2 tablespoons butter
Filling:
1 (8 oz.) package low-fat cream cheese, softened
3/4 cup Greek yogurt
1/3 cup sugar
1/2 cup dark or semi-sweet chocolate chips, melted
2 tablespoons all-purpose flour
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
PREPARATION
Preheat oven to 350º F and line an 8×8-inch baking dish with aluminum foil or parchment paper.
In a medium bowl, whisk together graham cracker crumbs and butter until mixture resembles damp sand, then press into prepared baking dish.
Place in oven and bake for 8-10 minutes, then remove from oven and let cool. Reduce oven temperature to 325º F.
In a large bowl or mixer, beat cream cheese and sugar together for 2-3 minutes, or until fluffy and combined.
Beat in melted (and slightly cooled) chocolate until incorporated, then mix in yogurt and flour.
Once flour is fully mixed in, beat in egg and vanilla extract.
Pour batter onto cooled graham cracker crust, then place in oven and bake for 25 minutes, or until center of cheesecake is just set.
Remove from oven and let cool 30 minutes to 1 hour, then transfer cheesecake bars to fridge and let chill for 2-8 hours.
Slice, serve and enjoy.