Cheesecake Bars with Melted Chocolate

Ingredients
Crust
18 graham crackers
cup granulated sugar
teaspoon ground cinnamon
Pinch of salt
8 tablespoons unsalted butter, melted
Filling
Three 8-ounce packages cream cheese, softened
1 cups sugar
cup Greek yogurt or sour cream
5 eggs
1 tablespoons pure vanilla extract
To Finish
cup semisweet chocolate, melted

1. Preheat the oven to 400F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and
line with parchment paper, allowing 2 inches of extra parchment to hang over the edges.
2. In the bowl of a food processor, pulse the graham crackers until they are finely ground.
Transfer the crumbs to a medium bowl, then wipe out the food processors bowl.
3. Add the sugar, cinnamon and salt to the graham-cracker crumbs and stir to combine. Add the
melted butter and stir until the crumbs are evenly moistened. Pour the crumb mixture into the
prepared pan and press into an even layer.

4. Bake the crust for 8 to 9 minutes, or until the edges are lightly golden. Let the crust cool to
room temperature. Lower the oven temperature to 325F.
5. Place the cream cheese and sugar into the bowl of the food processor and process until
smooth, 1 to 2 minutes. Add the yogurt, eggs and vanilla extract and continue to process until the
batter is smooth and combined, 1 minute more.
6. Pour the cream-cheese mixture over the cooled crust. Bake until the custard is lightly golden
and set at the edges but still slightly jiggly in the center, 30 to 35 minutes.
7. Refrigerate until completely cool and firm (30 minutes to 1 hour, or overnight), then cut into
2-inch squares and drizzle with the melted chocolate. Serve immediately.