Cookie Dough Cheesecake Bars

By EverSoLoud

Ingredients

• Crust:
• Ingredients
• 1 1/2 cups graham cracker crumbs
• 5 T. butter, melted
• 2/3 cup mini semi-sweet chocolate chips
• Cookie Dough:
• 5 tablespoons butter~room temperature
• 1/3 cup packed light brown sugar
• 3 T. granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup AP flour
• 1 cup semisweet chocolate chips
• Cheesecake Filling:
• 10 oz. cream cheese, at room temperature
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Topping:
• 1/3 cup semi sweet chips
• 1/2 T. butter

Details

Servings 12
Adapted from cookiesandcups.blogspot.com

Preparation

Step 1

For crust:
Preheat oven to 325°.
Spray a 9x9 square baking pan with cooking spray (or use butter). Line pan with parchment paper, leaving enough to extend over the sides. Spray or 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.

For cookie dough:
Using mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Adjust mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

For cheesecake/filling:
Using mixer, beat cream cheese and sugar until smooth. Add egg and vanilla extract, beating just until blended.
Pour batter into cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30 minutes, or until set. Transfer to wire rack.

Topping:
For chocolate topping, melt 1/3 cup semisweet chocolate chips in the microwave. Add about 1/2 tablespoon of butter to make chocolate smooth.
Using a ziplock bag with corner cut off, drizzle chocolate on bars.

Cool bars in pan completely, about an hour. Or refrigerate, 1/2 hour. Using the edges of the parchment paper, lift the bars from the pan.

Cut into bars and serve.