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For the crust:.
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1.
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Preheat oven to 325.
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Butter a 9-square baking pan.
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Line pan with parchment paper, leaving enough to extend over the sides.
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Butter the parchment paper.
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2.
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To prepare the crust combine graham cracker crumbs and butter until crumbs are moistened.
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Stir in the mini-chocolate chips.
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3.
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Press crust mixture into bottom of pan and 1 inch up sides.
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Bake for 6 minutes.
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Set pan on wire rack to cool.
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For the cookie dough:.
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1.
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Next, prepare the cookie dough.
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Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth.
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2.
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Decrease mixer speed to low and add flour.
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Mix just until incorporated.
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3.
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Stir in chocolate chips.
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Set aside.
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For the filling:.
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1.
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To prepare the filling, using an electric mixer, beat cream cheese and sugar just until smooth.
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Add egg and vanilla extract, beating just until blended.
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2.
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Pour batter into baked crust.
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Drop cookie dough by teaspoonfuls over the top of the filling.
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3.
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Bake about 30 minutes, or until set.
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Transfer to wire rack.
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4.
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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.
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Using scissors, cut the very tip off the sandwich bag.
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The smaller your cut, the smaller the drizzle.
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5.
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Using the edges of the parchment paper, remove bars from pan.
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Cut into bars and serve.
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These bars are served best straight from the refrigerator, after cooled.
