Reduce oven temperature to 325°F.
Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the cream cheese and sugar until smooth. Add in the melted chocolate and mix until fully combined.
In a small bowl, add the instant coffee and hot water and mix until fully dissolved. Add into the mixing bowl, along with the Greek yogurt, flour, and vanilla and mix well.
Add in the egg and mix on low speed until well combined.
Pour the cheesecake filling over the prepared crust and spread it out evenly.
Bake at 325°F for about 25 minutes.
Remove from the oven and allow to cool for at least 30 minutes. Transfer to the refrigerator and refrigerate for at least 3 hours or overnight.
Slice into bars and enjoy!