Adapted from: Tracey's Culinary Adventures
Cookie Dough
1/2 cup unsalted butter, at room temperature
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1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 tablespoon cider vinegar
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
1 cup semisweet chocolate chips
Cheesecake
8 oz (1 block) cream cheese, at room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
Preheat oven to 350 F. Spray a 11x7 pan with cooking spray.
Cream the butter, shortening, both sugars, vanilla, salt and vinegar on medium speed until light and fluffy, about 3-4 minutes. Beat in the egg until well combined. On low, add the baking soda and flour. Stir in the chocolate chips. Press half of the dough into an even layer over the bottom of the prepared pan. Set aside the other half of the dough.
In a bowl, beat the cream cheese on medium until smooth and fluffy, about 2-3 minutes. Add the sugar, egg and vanilla and beat just until incorporated.
Pour the cream cheese mixture over the cookie dough layer in the bottom of the pan and spread to the edges. Use the second half of the cookie dough (that you set aside earlier) to top the cream cheese. Grab pieces and flatten them into discs between your hands then place them around the cream cheese layer.
Bake for 35-40 minutes, or until the top is brown and cooked through (the bars will begin to pull away from the sides of the pan slightly). Once cool, store in the refrigerator.
