Chocolate Chip Cookie Dough Cheesecake Bars

Chocolate Chip Cookie

1. Preheat the oven to 350 degrees F. Line a 9x9 square pan with parchment paper and set it aside. Binder Clips work great to hold the sides of the parchment paper overhang down.
2. In a large mixing bowl, add the butter and brown sugar. Using a hand mixer or stand mixer with a paddle attachment, beat on medium speed until the mixture is light and fluffy, about 2 minutes.
3. Add the egg and vanilla. Mix on medium until the egg is incorporated. Scrape down the sides of the bowl.
4. Add the flour and baking soda to the wet ingredients. Beat on low until most of the flour is worked into the dough then turn the mixer to medium and beat just until the flour is worked into the cookie dough.
5. Stir in the chocolate chips until evenly distributed.
6. Cover the bowl with plastic wrap and chill in the fridge while working on the cheesecake batter.

Cheesecake

1. In a large mixing bowl, add in the cream cheese and granulated sugar. Using a hand mixer or stand mixer fitted with a paddle attachment, beat on medium speed until the mixture is smooth, about 1 minute.
2. Add the sour cream and vanilla. Continue to beat until combined.
3. Add in the eggs one at a time, beat until each egg is incorporated and then scrape down the sides of the bowl before adding the next.

Assemble the Bars

1. Press ¾ of the chilled cookie dough evenly into the bottom of the pan.
2. Pour the cheesecake batter over the cookie dough crust. Spread out and give the pan a few gentle taps to remove any air bubbles from the cheesecake batter.
3. Crumble the remaining cookie dough over the top of the cheesecake batter.
4. Sprinkle in a few additional chocolate chips, about 1 to 2 tablespoons.
5. Place in the preheated oven and bake for 40-45 minutes or until the center of the cheesecake is set up and doesn’t move when the pan is jiggled.
6. Remove the bars from the oven and allow them to cool to room temperature before transferring the pan to the fridge to chill overnight.
7. Cut the cheesecake bars into 9 bars.
8. Store in an airtight container in the fridge.