Chocolate Chip Cookie Dough Cheesecake Bars

Let's be honest, I need to stop making treats. I am never going to lose this baby weight if I keep all this sugar in my house. Sugar is my addiction. And I need an intervention. But for now...

I love cheesecake...and cookie dough. The two combined are a great combination! 

Source: Brandy's Baking

Ingredients:

Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
3/4 cup mini chocolate chips

Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract


Preheat the oven to 325 F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray.
Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack.
While the crust is cooling, prepare the chocolate chip cookie dough. Beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined. Mix in the flour. Add in the chocolate chips. Set aside.
Cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill for at least 2 hours before serving.