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1
Spray a 9 x 13 baking pan with cooking spray.
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2
Line the pan with parchment paper, leaving a 2-inch overhang on the long sides, then spray the parchment with cooking spray.
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3
Sift flour, cocoa, baking soda and salt into a large bowl.
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4
In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until smooth.
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5
Add 2 eggs and 2 teaspoons of vanilla to the butter mixture and beat until smooth, scraping down the sides of the bowl as needed.
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6
Reduce the mixer speed to low and gradually add the flour mixture.
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7
Once all of the flour is incorporated, increase mixer speed to medium and beat until fully incorporated.
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8
The batter will be heavy!
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9
Preheat over to 325F
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10
Set aside 1 cup of the cookie dough - cover and refrigerate.
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11
Press the remaining dough into the prepared baking pan.
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12
Chill for 30 minutes then bake until the base is set and the edges are puffed, about 25 minutes.
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13
Cool completely in the pan on a wire rack.
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14
Meanwhile, combine the cream cheese, confectioners' sugar, 1 egg and 1/2 teaspoon vanilla in a medium bowl.
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15
Spread over the cooled base.
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16
Remove the reserved cookie dough from the fridge and let it soften slightly.
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17
The cookie dough can be crumbled on top of the cheesecake layer or, if you prefer, you can use a pastry bag fitted with a large plain tip to pipe the dough in diagonal lines (going both ways) over the top of the cheesecake layer.
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18
Bake until the filling is set, 25-30 minutes.
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19
Let cool completely in the pan on a wire rack.
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20
Once cool refrigerate briefly then, using the overhanging parchment, lift the bars out.
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21
Trim the edges and cut into individual bars.
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22
Bars can be refrigerated up to 3 days in an airtight container.
