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1
Preheat oven to 350F and line an 8-inch square baking pan with parchment paper.
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2
For the crust, whisk together flours, salt, cinnamon, and nutmeg in a medium bowl.
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3
Combine melted butter, sugar, and vanilla in a medium bowl.
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4
Add flour mixture and fold in until incorporated.
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5
Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan.
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6
Bake crust for 18 minutes, until golden and set.
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7
Transfer to a wire rack to cool completely, and reduce oven temperature to 325F.
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8
Place chocolate in a double boiler or in a heatproof bowl over a saucepan of gently simmering water.
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9
Slowly melt the chocolate, stirring occasionally until glossy and smooth.
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10
Set aside to cool to room temperature.
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11
Place cream cheese and yogurt in a food processor and process until combined.
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12
Add sugar, spices, salt, and egg; process until smooth.
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13
Spoon cream cheese mixture over cooled crust and spread evenly.
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14
Dollop cooled chocolate by teaspoons over cream cheese layer and swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles.
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15
Bake for 30 minutes or until set.
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16
Remove from oven and cool completely on a wire rack; cover and chill in the refrigerator at least 3 hours.
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17
Just before cutting, chill in the freezer for 15 minutes.
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18
Carefully lift parchment and place bars on a cutting board; use a sharp knife to trim away raised edges, then cut into bars.
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19
Store leftover bars in an airtight container in the refrigerator up to 2 days.
