Cheesecake bars on a chocolate chip cookie crust! A delicious combo.
With a stand mixer or hand mixer, beat the butter with the sugars on medium speed until creamy, about 1-3 minutes.
Add the egg and vanilla, and beat for another minute.
Stir in the flour, baking soda, and salt. Mix on low until the dough just comes together.
Scrape the sides and bottom of the bowl. Stir in the chocolate chips on low speed.
Turn the cookie dough into a greased or parchment-lined 9x13 inch pan. Press the dough along the bottom and about ¾-1 inch up the sides.
Bake at 350F for 5 minutes while you start the cheesecake filling. The crust will not be set, and the edges will begin to slump down.
Scrape as much cookie dough from the mixing bowl and paddle attachment as you can, but no need to wash it.
Using the same bowl and paddle, beat the cream cheese with the sugar and salt for about 5 minutes, until smooth and creamy. Stop a couple of times to scrape the sides and bottom of the bowl.
Add the eggs one by one, beating for a minute after each addition. Stir in the vanilla.
Pour the cheesecake filling over the warm cookie dough. Being careful not to disturb the crust (which will not be set), spread the batter out over the crust edges, all the way to the sides of the pan. (The cookie dough edges will have slumped over, and that's ok.)
If desired, sprinkle with ½ cup miniature chocolate chips.
Bake at 350F for 30-35 minutes. The cheesecake will be dry and set on top. It will wiggle a little, but will not be sloshy or jiggly underneath.
Cool at room temperature for at least an hour, then chill for at least 2 hours before serving. Store, covered, in the refrigerator.
I use unsalted butter. Margarine will bake differently.
Grocery store chocolate chips work fine in this, as long as they are real chocolate.
I've only used full-fat cream cheese in this; low-fat Neufchatel cheese may or may not work.
Cream cheese must be at room temperature or it will not beat properly and your cheesecake will not be smooth. It will require at least 1 hour to soften, maybe more.
The cookie crust edge will slump down as it prebakes; this is fine. I prebake the crust because it helps the cheesecake bake and firm up.
Cheesecake is done when the top is dry or set, but the cheesecake still wiggles a little when you move the pan. It will be more firm about 1 inch from the edge, and the center will continue to bake and firm up with residual heat. If the cheesecake sloshes or seems to roll in waves underneath the surface, it is not done yet.
Calorie count is an estimate only.