Sweet Sista': Chocolate Chip Cookie Dough Cheesecake Bars

I know a thing or two about cheesecakes and cookies. I've definitely given myself a lot of experience and, truth be told, made some pretty tasty versions of both. So why not put them together and create an over the top, rich chocolate chip cookie dough cheesecake bars?
I typically like my cookies, alone (um, sometimes even frozen!), dunked a time or two in milk, but nothing else. Cookie dough ice cream is never my first (or second or third) choice and that cookie dough candy that I see at the movie theaters would be my absolute last pick. I'd even choose Raisinets first.

So, I kind of went against my own 'cookie principles' in making this combination, but I definitely don't regret it. These do not fall into the 'one bowl' section of a cookbook, and they do require some time, but it's well worth it.

My advice though...make them for someone or some occasion. Having the whole pan around for too long could be calorically very dangerous!

Chocolate Chip Cookie Dough Cheesecake Bars
Adapted from Bake or Break

Crust

1 & 1/2 cups graham cracker crumbs
2 Tablespoons graulated sugar
5 Tablespoons butter, melted
2/3 cup miniature semisweet chocolate chips

Preheat oven to 325°. Butter an 8 or 9 inch 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 and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool

Cookie Dough

5 tablespoons butter, room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 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.

Filling

10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.

Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling. (I pressed the cookie dough into a teaspoon and then dropped it onto the filling...worked great!)

Bake about 30 minutes, or until set. Transfer to wire rack

For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. Add about 1/2 tablespoon 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.