Chocolate Chip Cookie Dough Cheesecake Bars

Crust
1 1/2 cups digestive or arrowroot biscuit crumbs
75g unsalted butter, melted

Chocolate Chip Cookie Dough
75g unsalted butter, room temperature
1/3 cup packed light brown sugar
3 Tbs sugar
1/4 tsp salt
1 tsp pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

Cheesecake Filling
280g cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 tsp pure vanilla extract

Preheat the oven to 160C. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. 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. Beat butter, brown sugar, sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. In another bowl beat 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 prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. Bake for about 30 minutes, until the top feels dry and firm and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours. Cut into squares for serving.

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