Recipe adapted from:
http://www.mybakingaddiction.com/cookie-dough-cheesecake-bars-recipe/
to make it easier, I used a store bought cookie dough mix instead of making the cookie dough myself.
INGREDIENTS:
FOR THE CRUST
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
CHOCOLATE CHIP COOKIE DOUGH
1 package Betty Crocker chocolate chip cookie mix
1 egg
1 stick of unsalted butter (softened)
FOR THE CHEESECAKE FILLING
10 oz cream cheese, room temperature ( I used 1 8oz brick)
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
DIRECTIONS:
1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Increase the oven temperature to 350 degrees.
3. While the crust is cooling, prepare the chocolate chip cookie dough according to the package directions. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the COOLED prepared crust.
5. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.
5. Bake for about 30-40 minutes ( I think mine took 35), until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature
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