Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 2/3 cup mini semi-sweet chocolate chips
Cookie Dough:
- 5 tablespoons butter, room temperature
- 1/3 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1 cup semisweet chocolate chips
Cheesecake Filling:
- 10 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Topping:
- 1/3 cup semi sweet chips
- 1/2 tablespoon butter
Instructions
- Crust: Preheat oven to 325°F. Line a 9×9 square baking pan with parchment paper. Coat the paper with nonstick spray and set aside.
- Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.
- Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.
- Cookie Dough: Using mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Adjust mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
- Cheesecake: Using mixer, beat cream cheese and sugar until smooth. Add egg and vanilla extract, beating just until blended.
- Pour batter into cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
- Bake about 30 minutes, or until set. Transfer to wire rack.
- Topping: Melt 1/3 cup semisweet chocolate chips in the microwave. Add about 1/2 tablespoon of butter to make chocolate smooth.
- Using a ziplock bag with corner cut off, drizzle chocolate on bars.
- Cool bars in pan completely, about an hour. Or refrigerate, 1/2 hour.
- Using the edges of the parchment paper, lift the bars from the pan.
- Cut into bars and serve.
