Chocolate Chip Cookie Dough Cheesecake Bars

Well, I can officially say school has taken over my life. There is always a point in the year where you can stop hoping for any slight break in the chaos that might have existed before. That point is here. Whenever I call my mom to complain about all that I have to do, she likes to tell me I can get used to it because that's how life is. I guess there's only so many times I can tell her I've figured out my teachers' secret ploy to pick the same due dates for everything. Still, where's the optimism when I need it?

I kept on looking at the blog over the past few weeks and getting mad at myself for not having posted since the pumpkin cream cheese muffins. I was so excited they made #1 on Foodbuzz and how did I thank everyone who buzzed them...went on a three-week hiatus. My sincerest apologies, you can thank school for that one. This weekend I decided that since the workload showed no signs of slowing, I might as well just indulge in some chocolate therapy. After all, my blog isn't named that for nothing. So I spent Friday and Saturday baking things I had on my list of must-bakes.

To start, I made these chocolate chip cookie dough cheesecake bars. Do I even need to tell you they were amazing? They come together relatively quickly despite having three parts. Everyone who tried these loved them–even the people who normally don't like cheesecake (weird that those people exist, I know).  Thankfully, I practiced excellent restraint and sent the majority of these over to my boyfriend's house where I doubt they will make it past tonight. It's a good thing I've got people like that around because I have a good feeling they wouldn't have lasted past tonight at my house either!

Chocolate Chip Cookie Dough Cheesecake Bars

from BeantownBaker.com

Crust:
1 1/2 cups graham cracker crumbs
5 Tbsp butter, melted
2/3 cup mini chocolate chips

Cookie Dough:
5 Tbsp butter, room temp.
1/3 cup brown sugar
3 Tbsp sugar
1/4 tsp coarse salt
1 tsp vanilla extract
3/4 cup flour
1 cup chocolate chips

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

Preheat oven to 325.

For the crust:
Grease a 8x8 pan with butter, line pan with parchment paper and butter the paper, leaving enough to extend over the sides.

Crush graham crackers into crumbs to make 1 & 1/2 cups. Add to butter and stir 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.

For cookie dough:

Using mixer and the paddle attachment, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Adjust mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

For cheesecake:
Using mixer, beat cream cheese and sugar until smooth. Add egg and vanilla extract, beating just until blended.

Pour batter into cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30 minutes, or until set. Transfer to wire rack to cool completely. Place in the refrigerator to chill several hours.