Instructions

• Preheat the oven to 350°F. Line a 13x9-inch baking pan with foil or parchment paper, leaving some overhang for easy removal.
• In a large bowl, use an electric mixer to beat 1 cup softened butter and 1 1/2 cups light brown sugar until light and creamy. Add 2 teaspoons vanilla extract and 1 egg; beat until well incorporated.
• Add 2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt to the butter mixture. Mix until just combined. Stir in 1 cup chocolate chips or chunks.
• Divide the cookie dough into two equal portions. Press one half evenly into the bottom of the prepared pan to form the cookie base.
• In a separate bowl, use an electric mixer to beat 8 ounces softened cream cheese and 1/2 cup sugar until smooth. Add 1 egg and 1 teaspoon vanilla extract; beat until well combined and smooth.
• Pour the cream cheese mixture over the cookie base and spread evenly with a spatula.
• With the remaining half of the cookie dough, pinch off small portions, flatten them slightly with your hands, and place them on top of the cheesecake layer to cover most of it (small gaps are fine).
• Bake for 28–33 minutes, until the edges are lightly browned and the center appears set (no loose, wet batter in the middle).
• Remove the pan from the oven and cool on a wire rack to room temperature. Once cooled, refrigerate before slicing.
• Use the foil or parchment overhang to lift the bars from the pan. Slice, serve, and enjoy.