Chocolate Chip Cookie Dough Cheesecake Bars

Not the best picture but these are so good.


Crust
1½ cups graham cracker crumbs
5 Tbsps. unsalted butter, melted
2/3 cup miniature semisweet chocolate chips

Preheat oven to 350. Butter a 9” square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.
Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.
Press crust mixture into bottom of pan. Bake for 6 minutes.

Cookie Dough
5 Tbsps. unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tbsps. Granulated sugar
1/8 tsp. salt
1 tsp. vanilla extract
¾ cup all-purpose flour
1 cup semisweet chocolate chips

Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.Cookie Dough5 Tbsps. unsalted butter, at room temperature1/3 cup packed light brown sugar3 Tbsps. Granulated sugar1/8 tsp. salt1 tsp. vanilla extract¾ cup all-purpose flour1 cup semisweet chocolate chips

Filling
10 oz. cream cheese, at room temperature
¼ cup granulated sugar
1 large egg, at room temperature
1 tsp. vanilla extract

Using an electric mixer, beat cream cheese & sugar just until smooth. Add egg & vanilla extract, beating just until blended.
Pour batter into baked crust. Drop cookie dough by tsps. Over the top of the filling.
Bake about 30 minutes, or until set.

For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. Add about ½ Tbsp. of butter if necessary to make chocolate smooth. Drizzle over top of bars. Cool bars in pan completely, about an hour.

Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve