Preheat your oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a large mixing bowl, combine the crushed Salted Caramel Brownie Brittle and 1/4 cup of granulated sugar. Pour in the melted butter and mix until everything is well combined and resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to create an even layer.
Bake the crust in the preheated oven for about 10 minutes, or until it’s set and starting to turn golden. Remove from the oven and allow it to cool slightly while you prepare the filling.
In a mixing bowl, beat the reduced-fat cream cheese until smooth and creamy. Gradually add in the 1/4 cup + 3 tablespoons of granulated sugar and the flour, mixing until fully incorporated.
Melt the semi-sweet chocolate in the microwave or over a double boiler. Once melted, let it cool slightly before adding it to the cream cheese mixture. Then, mix in the vanilla extract and Greek yogurt until the mixture is smooth.
Add the egg white to the cheesecake mixture and mix until just combined. Be careful not to overmix, as this can incorporate too much air into the filling.
Gently fold in the butterscotch chips, distributing them evenly throughout the filling.
Pour the cheesecake filling over the cooled crust, spreading it evenly. Sprinkle the remaining crushed Salted Caramel Brownie Brittle on top of the filling. Bake in the oven for 25-30 minutes, or until the edges are set and the center has a slight jiggle.
Once baked, remove the pan from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours (or overnight) to allow the bars to set properly.
Once chilled, lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve chilled or at room temperature. Enjoy the blissful combination of chocolate and butterscotch in every bite!
