Chocolate Chip Cookie Cheesecake Bars

 Crisp chocolate chip cookie on the bottom, a creamy cheesecake middle dotted with more chocolate chip cookie- what could be better? These Chocolate Chip Cheesecake Bars may sound rather involved, but they really come together rather quickly. Mix up the chocolate chip dough first, and while the bottom crust is baking, you can stir up the cream cheese batter. If the cream cheese is at room temperature it creams and blends quickly.  They are rich and addictive and your family or company will be reaching for seconds. It is love at first bite. I sent some home with both my sons when they stopped by. I know when I can't be left alone with something this good! If you need a dessert for this Memorial Day weekend, this may be the one for you.

Chocolate Chip Cheesecake Bars
Slightly adapted from Taste of Home

Cookie Dough:
3/4 cup unsalted butter
3/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups mini chocolate chips
3/4 cup chopped pecans
Filling:
2 (8 ounce) packages of cream cheese, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
In a large mixing bowl, cream the butter and sugars. Beat in the egg and vanilla. In another bowl, combine the flour, baking soda, and salt. Add dry ingredients to the creamed mixture and mix well. Stir in the mini chocolate chips and chopped pecans.
Set aside 1/3 of the dough for the topping. Press the remaining 2/3 dough
into prepared 9x13 inch pan. Bake  for 8 minutes, and remove from the oven.
While crust bakes, beat softened cream cheese and sugar until smooth. Add in the vanilla and eggs and mix until creamy and incorporated.
Spoon the cream cheese mixture over the cookie crust and gently spread it to completely cover the bottom. ( Cookie dough will be very soft and maybe not set.) Drop small teaspoons full of reserved cookie dough over the filling. Return to the oven and bake for 30-40 minutes or until golden. Mine were done in 30 minutes, so check early. Cool completely on a wire rack. Cover and store in the refrigerator. Cut into small pieces. Enjoy!