Preheat your oven to 350°F (175°C) and gather your 13x9-inch pan lined with parchment paper.

Take half of the refrigerated chocolate chip cookie dough and freeze it for 1-2 hours. Slice into ¼-inch pieces and press them into the bottom of the pan to form a crust.

Bake the crust for 10 minutes until light golden. Let it cool slightly.

In a mixing bowl, combine softened cream cheese, egg, sugar, and vanilla. Beat until smooth and creamy, about 2-3 minutes.

Pour cheesecake filling over cooled crust and spread evenly with a spatula.

Retrieve remaining frozen cookie dough, cut into small pieces, and sprinkle evenly over the cheesecake filling.

Bake for 35-40 minutes until the top is golden brown and a toothpick comes out clean.

Allow to cool at room temperature for 30 minutes, then refrigerate for 2-3 hours to set.

Lift the bars out using the parchment paper, slice into squares, and serve.