Chocolate Chip Cookie Dough Cheesecake Bars

Crust:
1 & 1/2 c. graham cracker crumbs
5 TBSP butter, melted
2/3 c. mini semi-sweet chocolate chips
(Or, if you're not a big fan of graham Crackers you could use Nilla Wafers or a brownie base)
 
Cookie Dough:
5 TBPS butter, room temp.
1/3 c. packed light brown sugar
3 TBSP sugar
1/4 tsp coarse salt
1 tsp. vanilla extract
3/4 c. flour
1 c. chocolate chips 

Cheesecake Filling:
10 oz. cream cheese, room temp.
1/4 c. sugar
1 egg
1 tsp vanilla extract
 
Topping:
1/3 c. chocolate chips
1 tsp shortening

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.

For the topping:
Combine the chocolate chips and shortening and melt in the microwave at 30 second intervals at 50% power. Stir after each interval; repeat until melted.

Drizzle over the bars before serving.