Chocolate-Almond Cheesecake Bars

• 3.4 ounces all-purpose flour (about 3/4 cup)
• 1/4 cup finely ground toasted almonds
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, chilled
• Baking spray with flour
• 6 ounces 1/3-less-fat cream cheese, softened
• 4 ounces fat-free cream cheese, softened
• 2/3 cup sugar
• 1/2 cup plain fat-free Greek yogurt
• 1 teaspoon vanilla extract
• Dash of salt
• 1 large egg
• 3 ounces semisweet chocolate chips
• 1 tablespoon 2% reduced-fat milk
• 2 tablespoons almonds, chopped

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup ground almonds, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle flour mixture into an 8-inch square metal baking pan lined with parchment paper and coated with baking spray; lightly press mixture into bottom of pan. Bake at 350u0b0 for 30 minutes or until golden. Cool crust completely on a wire rack.
3. Reduce oven temperature to 325u0b0.
4. Place cream cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, yogurt, vanilla, and dash of salt; beat at low speed until combined. Add egg; beat 1 minute or until well combined. Pour mixture over cooled crust. Place chocolate chips and milk in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until melted, stirring after 15 seconds; stir mixture until smooth. Dollop chocolate mixture by the spoonful over cheesecake mixture; swirl together using the tip of a knife. Sprinkle with 2 tablespoons chopped almonds. Bake at 325u0b0 for 30 minutes or until almost set in the middle. Cool completely on a wire rack. Cover and refrigerate 8 hours or up to overnight.

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Taken from www.myrecipes.com/recipe/chocolate-almond-cheesecake-bars (may not work)