Instructions

• Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper leaving a little overhang on two sides.
• Make the Oreo crust: in a medium bowl, combine 1 1/2 cups crushed Oreo cookies and 5 tablespoons melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 6–7 minutes. Remove the pan to a cooling rack and leave the oven on.
• While the crust cools slightly, make the cookie dough: in the bowl of a stand mixer, beat 5 tablespoons room-temperature butter, 1/3 cup packed brown sugar, 3 tablespoons granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until smooth, about 1 minute. Add 3/4 cup all-purpose flour and mix just until incorporated. Stir in 3/4 cup mini chocolate chips. Transfer the dough to a small bowl and set aside.
• Make the cheesecake layer: in a clean bowl, beat 10 ounces cream cheese and 1/4 cup granulated sugar until smooth. Add 1 large egg and 1 teaspoon vanilla extract; mix until just combined. Fold in 1/4 cup crushed Oreos.
• Pour the cheesecake batter over the baked crust and spread it evenly.
• Form the cookie dough into small clumps with your hands (or use a spoon to scoop). Flatten each clump slightly in your palm and distribute the clumps evenly over the cheesecake layer—it’s fine if the cheesecake is not completely covered.
• Bake for 30–35 minutes, until the cookie dough top feels dry and firm and the pan is set (a gentle shake should show only minimal movement).
• Remove from the oven and cool completely on a wire rack. Use the parchment overhang to lift the bars from the pan, cut into squares, and store in the refrigerator. Serve cold or at room temperature.