Instructions

1. Preheat the oven to 350ºF and spray an 8×8-inch pan with non-stick cooking spray or line with parchment paper.
2. Next, place graham crackers, butter, and cocoa powder into a food processor and process everything together until the mixture turns into a crumble (about 3-4 minutes).
3. Pour the graham cracker crumble into the 8×8-inch pan and press it into the bottom of the pan until it is evenly spread out.
4. Bake the crust for 7 minutes at 350ºF and then remove it from the oven.
5. Wash and dry the food processor and then place the cream cheese, Greek yogurt, and maple syrup into the food processor. Blend all of the ingredients together until smooth.
6. Scrape the sides of the bowl with a spatula and then add the egg white and vanilla. Blend until smooth.
7. Next, remove 1/2 cup of the cream cheese mixture from the food processor and set aside. 
8. Pour the remaining cream cheese mixture over the graham cracker crust. Spread the mixture evenly over the crust.
9. Then, add the chocolate chips and coconut oil to a microwave safe bowl. Cook the chocolate chips for 10 second intervals (stirring every 10 seconds) until the chocolate chips are melted. 
10. Add the 1/2 cup of cheesecake batter that was set aside to the food processor along with the melted chocolate and chai spices. Blend until smooth. 
11. Add the chocolate cheese cake mixture to the plain cheesecake mixture and create a checker board design (horizontal and vertical lines). Don’t worry if the lines are not perfect! 
12. Finally, take a toothpick and swirl the chocolate cheesecake mixture and plain cheesecake mixture together to create a marble top.
13. Place the bars in the oven and bake for 25-30 minutes.
14. Remove from the oven and let the cheesecake bars cool for at least 30 minutes.