– 1 ¼ cup Graham cracker crumb – ⅛ cup Packed brown sugar light or dark – ¼ cup Unsalted butter melted – 16 oz Cream cheese room temperature – ½ cup White granulated sugar – ¼ cup Sour cream room temperature – ⅛ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – ⅓ cup Unsalted butter room temperature – ⅛ cup White granulated sugar – ⅓ cup Packed brown sugar light or dark – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – ¾ cup All-purpose flour – ¼ teaspoon Salt – ¾ cup Semi-sweet chocolate chip
Preheat oven to 325F. Coat a 9x9 pan with non-stick baking spray. Cover the bottom and sides with parchment. Make parchment paper stand out on top for easy grip. This will make removing cheesecake from pan simpler. Spray again.
1
Blend graham crackers into tiny crumbs in a food processor or blender.Mix graham cracker crumbs, brown sugar, and melted butter until moist. It should feel like damp sand.
2
Put graham cracker crumbs in the pan. Spread it evenly on the bottom with fingers (crust will not go on the sides.) Compact the crust with the measuring cup bottom.Bake crust for 10 minutes.
3
Make the cheesecake batter while the crust bakes. Mix cream cheese on high for 1 minute until smooth. Add sugar and beat another minute. It should be fluffy and silky. Scrape bowl.
4
Pour in sour cream, heavy cream, and vanilla. Beat batter on medium for 1-2 minutes until smooth again. Scrape bowl. Stir in eggs one at a time on low until barely mixed. Between eggs, scrape bowl.
5
Pour cheesecake batter over baked crust and spread evenly.Sift flour and salt in a medium basin. Set aside.Beat butter, white sugar, and brown sugar on high for 2 minutes with a mixer. This will make butter light, fluffy, and blended.
6
Mix in egg and vanilla. Combine well. Scrape bowl.Slowly add dry ingredients and mix on low. Next, add chocolate chips. Combine.Flatten a tiny bit of cookie dough into a disk with your palms. Place over cheesecake batter.
7
Repeat until cheesecake is coated. See picture above. You'll see cheesecake batter spots.Bake 50-60 minutes. The cheesecake is done when the cookie is golden brown, the edges harden, and the center jiggles.
8
Cool the cheesecake bars thoroughly before wrapping and refrigerating. Chill cheesecake bars for 6–12 hours. Remove the bars from the pan and cut into squares after cooling. Keep cheesecake bars refrigerated until serving.
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