Chocolate Chip Cookie Dough Cheesecake

I got this recipe from My Kitchen Cafe. It is very rich. I think it would also be yummy to double just the filling portion of it. It is so good!

Crust:
1 ½ C. graham cracker crumbs
5 Tbsp. butter, melted
2/3 C. mini semisweet chocolate chips

Preheat oven to 325°. Butter a 9”-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Lightly coat the parchment paper with non-stick cooking spray.
Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips. Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.

Cookie Dough:
5 Tbsp. butter at room temperature
1/3 C. packed light brown sugar
3 Tbsp. sugar
1/8 tsp. salt
1 tsp. vanilla
¾ C. flour or just slightly less if it is too stiff
1 C. mini semisweet chocolate chips

Using an electric mixer, mix butter, brown sugar, sugar, salt and vanilla at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

Filling:
10 oz. cream cheese, at room temperature
¼ C. sugar
1 large egg
1 tsp. vanilla

Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30-35 minutes, or until set. Transfer to wire rack.

For chocolate topping, melt 1/3 C. semisweet chocolate chips in a double boiler or in the microwave. (Tip: put the chocolate chips into a zipper bag and heat on 50% power for a few minutes. Cut the corner off the bag and squeeze the bag to make drizzling less messy). Or use a teaspoon to drizzle chocolate over top of bars. Cool bars in pan completely, about an hour. (Stick bars in the freezer for 5 minutes to set quickly if you’re in a hurry).