1(8-ounce) package 1/3-less fat cream cheese, at room temperature
6ouncesnonfat Greek yogurt
1/2cupgranulated sugar
1large egg plus 1 egg white
2tablespoonsall purpose flour
1/2teaspoonsalt
3ouncessemisweet chocolate, melted and cooled
Instructions
For the crust:
Preheat the oven to 350°F. Line an 8-inch square baking dish with foil, leaving an overhang.
In the bowl of a food processor, pulse the graham crackers until finely ground. Add the oil and pulse until moistened. Press into the bottom of the prepared pan. Bake until lightly browned and set, about 8 to 10 minutes. Let cool and reduce the oven temperature to 300°F.
For the filling:
Place the cream cheese and yogurt in the bowl of a food processor and pulse until smooth (you can also use an electric mixer). Add the sugar, egg and egg white, flour, and salt and pulse until well combined and smooth.
Remove 1/2 cup of the batter into a small bowl. Stir in the melted chocolate.
Pour the remaining batter into the prepared pan. Top with spoonfuls of the chocolate batter and swirl with a skewer. Bake until the cheesecake is set but still slightly jiggly in the center, about 35 minutes. Do no overbake.
Allow to cool completely before chilling for at least 3 hours. Cut into 16 bars and serve. Bars can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 2 months (thaw overnight).