Anything involving cookie dough always holds a special place in the kitchen. Growing up, I recall my sister always trying to sneak one spoonful of cookie dough after another past my mom while she was baking. The secrecy of it and the fact that it was highly irresistible made it that much more desirable.
With this memory as inspiration, I racked my brain for a recipe worthy of sharing.  This is how I came across the Chocolate Chip Cookie Dough Cheesecake Bars. Leave it to me to look for a cookie dough recipe that also involves cheesecake somehow. Ready to find out just how heavenly this combination is?
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
2/3 cup chocolate chips
Cheesecake Filling:
10 oz. cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
Steps:
1. Preheat the oven to 325 F. Line an 8” square baking pan with parchment paper or foil and spray with nonstick cooking spray.
2. Meanwhile, mix the melted butter and graham cracker crumbs until they are fully incorporated. In the pan you just prepared, press the mixture evenly onto the bottom. Bake for six minutes and then let cool.
3. While the crust is cooling, you can do a little multi-tasking. Moving on to the chocolate chip cookie dough (the best part), beat butter, brown sugar, granulated sugar, salt and vanilla until smooth.  Slowly add in the flour and lastly the chocolate chips. Set aside. This mixture will look like a crumble topping, and this means you’re doing it right.
4. Now for the cheesecake filling (also the best part), cream together the cream cheese and sugar until well-blended. Don’t forget, this means lump-free. Add in the egg and vanilla and blend thoroughly. Pour this savory cheesecake batter onto the crust you prepared earlier. Next, form clumps of the cookie dough, flatten it out and dispense on top of the batter.
5. Bake for approximately 30 minutes. Once the top feels dry, you can take it out and let cool. Chill in refrigerator overnight or for at least a couple hours.