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1
Preheat the oven to 325 degrees F.
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2
For the chocolate chip cookie dough: In an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until creamy, about 5 minutes.
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3
Mix in the eggs and vanilla.
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4
In a separate bowl, whisk together the flour, baking soda and salt.
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5
With the mixer on low, add the dry ingredients and mix until fully incorporated.
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6
Fold in the chocolate chips.
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7
Press half of the cookie dough mixture into the bottom of a 9-by-13-inch baking pan.
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8
Transfer the remaining cookie dough to another bowl, cover, and refrigerate while you make the filling.
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9
Rinse the mixing bowl and paddle attachment for reuse.
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10
For the cheesecake filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and fluffy, 5 minutes.
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11
Add the egg, sour cream, cornstarch and vanilla, and mix until combined.
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12
Spread the cream cheese mixture evenly over the chocolate chip layer in the baking pan.
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13
In pieces, scatter the remaining cookie dough over the top until the surface is almost coveredthis will become a crust when baked
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14
Bake until set and starting to turn golden brown on top, 45 minutesif it jiggles, bake longer.
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15
Transfer to a wire rack and cool completely.
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16
Chill in the refrigerator for at least 4 hours or up to overnight.
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17
Cut into squares for serving.
