Crust

• 1 1/2 cups graham cracker crumbs
• 5 Tablespoons butter, melted
• 2/3 cup miniature chocolate chips

Cookie Dough

• 5 tablespoons unsalted butter, at room temperature
• 1/3 cup packed light brown sugar
• 3 Tablespoons granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 cup semisweet chocolate chips

Cheesecake Filling

• 10 ounces cream cheese, at room temperature
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

For the crust:

1. Preheat oven to 190°.
   
2. Butter a 9″-square baking pan.
3. To prepare the crust combine graham cracker crumbs and butter until crumbs are moistened. Stir in the mini-chocolate chips.
4. Press crust mixture into bottom of pan and 1 inch up sides. Bake for 10 minutes. Set pan on wire rack to cool.

For the cookie dough:

1. Next, prepare the cookie dough. Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth.
2. Decrease mixer speed to low and add flour. Mix just until incorporated.
3. Stir in chocolate chips. Set aside.

For the filling:

1. To prepare the filling, using an electric mixer, beat cream cheese and sugar just until smooth.
   
2. Add egg and vanilla extract, beating just until blended.
3. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
4. Bake about 30 minutes, or until set. Transfer to wire rack.
5. To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smaller the drizzle.
6. Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve. These bars are served best straight from the refrigerator, after cooled.