Instructions

• Preheat the oven to 325°F (162°C). Line an 8-inch (20 cm) square baking pan with parchment paper or foil leaving a little overhang on two sides, then spray the parchment with nonstick cooking spray. Set the pan aside.
• Make the crust: in a medium bowl, combine the graham cracker crumbs and the melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan.
• Bake the crust in the preheated oven for 6 minutes. Remove the pan and set it on a cooling rack. Keep the oven on.
• While the crust cools, make the chocolate chip cookie dough: in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the room-temperature butter, the light brown sugar, the granulated sugar, the salt, and 1 teaspoon vanilla extract until smooth and combined, about 1 minute. Scrape the bowl as needed.
• Add the flour and mix on low speed just until incorporated. Stir in the chocolate chips by hand or on low speed. Set the cookie dough aside.
• Make the cheesecake layer: in a clean bowl of a stand mixer or a large bowl with an electric mixer, beat the room-temperature cream cheese and the 1/4 cup sugar until smooth and free of lumps. Scrape the bowl and sides as needed.
• Add the large egg and the remaining 1 teaspoon vanilla extract and mix on low speed just until combined. Do not overmix.
• Pour the cheesecake batter over the baked crust and spread it into an even layer.
• Form the cookie dough into small clumps with your hands (or use a spoon to portion). Flatten each clump slightly in your palm and distribute the dough evenly over the top of the cheesecake, covering most of the surface. Use all of the cookie dough.
• Bake for about 30 minutes, or until the cookie-dough layer on top feels dry and firm and the pan looks set when gently shaken (the cheesecake may have a slight jiggle in the center).
• Remove the pan from the oven and transfer it to a cooling rack. Let the bars cool completely to room temperature.
• Use the parchment overhang to lift the bars from the pan. Slice to your desired size and store the bars in the refrigerator. Serve chilled or at room temperature.