Prepare the Crust:
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking dish with foil, leaving some overhang on the sides for easy removal.
In a bowl, stir together the graham cracker crumbs and melted butter until well combined.
Press the crumbs firmly into the bottom of the lined baking dish.
Bake the crust for 8-9 minutes, then set aside to prepare the filling.
Prepare the Filling:
In a mixing bowl, beat the softened cream cheese for about 1 minute until smooth.
Add the Greek yogurt, sugar, egg whites, and flour, and continue to beat for about 3 minutes until fully combined.
Stir in the vanilla extract and coconut extract.
Pour the filling over the baked crust, spreading it evenly.
Bake the Cheesecake Bars:
Bake the bars for 20 minutes.
Cover the baking dish with foil and bake for an additional 5 minutes, or until the center is set.
Toast the Topping:
While the bars are baking, add the sliced almonds and shredded coconut to a pan over medium-low heat.
Toast the mixture, stirring often, until lightly golden, about 3-4 minutes.
Cool and Chill:
Remove the cheesecake bars from the oven and let them cool for 5 minutes.
Sprinkle the toasted almond and coconut mixture evenly over the top of the bars.
Let the bars cool for another 30 minutes at room temperature, then transfer them to the fridge to chill for at least 4 hours before cutting into squares.