Chocolate Chip Cookie Dough Cheesecake Bars

1 1/2 cups graham cracker crumbs
5 Tbsp butter, melted
2/3 cup mini semi-sweet chocolate chips

Cookie Dough:
5 Tbsp butter, room temperature
1/3 cup brown sugar
3 Tbsp sugar
1/4 tsp kosher salt
1 tsp vanilla extract
3/4 cup flour
1/4 cup Ghirardelli semi-sweet chocolate chips
1/2 cup Ghirardelli milk chocolate chips

Cheesecake Filling:
10 oz. cream cheese, room temperature
1/4 cup sugar
1 egg
1 tsp vanilla extract

Preheat oven to 325 degrees.  Prepare a 9x9 baking pan by lining it with parchment paper, leaving an overhang on all 4 sides.  This will help you lift it out easily so you can cut into bars. 

For Crust:

Crush graham crackers into crumbs to make 1  1/2 cups.  In a small bowl, stir together the graham cracker crumbs and melted butter until moistened.  Stir in chocolate chips.  Press crust mixture evenly into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.

For Cookie Dough:

In a large stand mixer with the paddle attachment, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth.  Add the flour and mix on low speed just until incorporated.  Remove bowl and stir in the chocolate chips.  Set aside in a bowl.

For Cheesecake:

In a stand mixer with the paddle attachment, beat together the softened cream cheese and sugar until smooth.  Add the egg and vanilla extract, beating just until blended.  Pour the batter into cooled, baked crust.  Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30 minutes, or until set.  Place in the refrigerator to chill for 4 hours.  When cheesecake is cooled and completely set, lift entire cheesecake out of pan using the parchment paper overhang.  Cut into small bars and serve cold.  Refrigerate any leftovers in an airtight container.