Ingredients:

  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1.5 cups (255g) semi-sweet mini chocolate chips
  • 16 oz (450g) Philadelphia cream cheese, full-fat and softened
  • 1/2 cup (100g) granulated sugar (for filling)
  • 1 large egg, room temperature (for filling)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract (for filling)

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 9x13 pan with parchment paper, leaving an overhang for easy removal.
  2. In a large mixing bowl, cream the softened butter, brown sugar, and 1/4 cup granulated sugar until the mixture is pale and fluffy.
  3. Beat in one egg and 2 teaspoons of vanilla extract until well combined.
  4. Sift in the flour, baking soda, and fine sea salt. Fold the dry ingredients into the wet mixture until just combined, then fold in 1.5 cups of the mini chocolate chips.
  5. Press about two thirds of the cookie dough firmly and evenly into the bottom of the prepared pan.
  6. In a separate bowl, beat the softened cream cheese and 1/2 cup granulated sugar at medium speed until smooth and free of lumps. Add the second egg, lemon juice, and 1 teaspoon of vanilla extract, mixing until just combined to avoid over-aeration.
  7. Pour the cream cheese mixture over the crust and spread evenly.
  8. Crumble the remaining cookie dough over the cheesecake layer.
  9. Bake for an additional 30-35 minutes until the edges are light golden brown and the center has a slight, stable jiggle.
  10. Allow the bars to cool completely on a wire rack. Refrigerate for at least 4 hours to allow the cheesecake layer to set properly before slicing into 16 bars.