For the Chocolate Chip Cookie Layer

Cup of Yum
1. Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper. Set aside.
2. Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy, about 2 minutes.
3. Add the egg and vanilla. Mix to combine and scrape down the sides of the bowl as needed.
4. Add the flour and baking soda. Mix just until no large lumps of flour remain.
5. Gently fold in the chocolate chips.
6. Tightly cover the bowl of cookie dough with plastic wrap and refrigerate while you make the cheesecake layer.

For the Cheesecake Layer

1. Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is smooth, about 1 minute.
2. Add the sour cream and vanilla and mix to combine.
3. With the mixer on low speed, add the eggs one at a time. Scrape down the sides of the bowl and mix again to make sure all of the cream cheese has been incorporated.

To Assemble

1. Remove the cookie dough from the refrigerator. Transfer ¾ of the cookie dough to the prepared pan and press it into the bottom of the pan. Make sure to spread it out in an even layer.
2. Pour the cheesecake batter on top of the cookie dough.
3. Crumble the remaining cookie dough over the top of the cheesecake layer.
4. Bake for 40-45 minutes, or until the center no longer jiggles when shaken.
5. Remove the cheesecake from the oven and allow it to cool to room temperature. Once cool, transfer it to the refrigerator and chill for at least 4 hours (overnight is best) before slicing and serving.