Chocolate Chip Cookie Dough Cheesecake Bars

Just a while ago, I discovered my, now, go-to recipe for dessert. Not only does it taste heavenly, but it is also extremely fun to make. The tanginess of the cheesecake contrasted with the sweetness of the chocolate chip cookie dough gives these bars just the kick they need to be absolutely irresistible and addicting.

Ingredients:

Crust:

1.5 graham cracker crumbs

5 tbsp butter

Cookie Dough:

5 tbsp butter, softened

1/3 cup light brown sugar, packed

3 tbsp sugar

¼ tsp salt

1 tsp vanilla extract

¾ cup flour

1 cup chocolate chips

Cheesecake Filling:

1 pkg cream cheese (8 oz.), room temp.

¼ cup sugar

1 egg

1 tsp vanilla extract

Chocolate Topping:

1/3 cup chocolate chips

1 tsp shortening

Directions:

Preheat the oven to 325°F

Crust:

1. Line an 8 x 8 pan with foil or parchment paper and grease it lightly.

2. In a bowl, melt the butter and mix in the graham cracker crumbs. It should have a sand-like consistency.
3. Press the crust mixture into the bottom of the lined pan using your hands or a flat-bottomed cup.
4. Bake for 6 minutes. Take the pan out of the oven to cool as you are preparing the rest of the cheesecake

Cookie Dough:
1. Cream the butter and sugars together until light and fluffy.
2. Whisk in the vanilla extract and salt.
3. Add the flour and fold in until just combined.
4. Briefly stir in chocolate chips until evenly distributed.
5. Store it in the refrigerator as you are preparing the cheesecake mixture.

Cheesecake:
1. Beat the cream cheese and sugar until smooth.
2. Add the egg and vanilla extract. Mix until just incorporated.
3. Pour the batter into the cooled crust and distribute evenly.
4. Take the cookie dough out of the fridge and, using your hands, crumble it on top of the cheesecake mixture.
5. Gently pat the cookie dough to even out the surface.
6. Bake for 30 minutes, or until set.
7. Transfer it to a wire rack to cool. Place it in the refrigerator when cooled and let it chill for several hours so the cheesecake is fully hardened.
8. Remove it from the pan and cut it into 16 pieces (you may also cut it into 32 bite-sized pieces).

Chocolate Topping:
1. Combine the shortening and chocolate chips and microwave at 20 second intervals until half melted.
2. Continuously whisk the mixture until the rest of the chocolate melts and the mixture is smooth. Microwave it briefly again to melt further if necessary.
3. Drizzle over the bars to finish.

Notes: You can substitute butter for shortening in the chocolate topping. I also suggest drizzling the chocolate over the cheesecake after you cut it. If the chocolate hardens and then you cut it, it will crack and break. For easy cleanup, you can cut the cheesecake on a cutting board covered by the original parchment paper or foil. Then, drizzle on the chocolate and transfer the bars to a serving plate. This saves you the hassle of cleaning crumbs and/or chocolate drippings off of the cutting board.

Enjoy!