Chocolate Chip Cookie Cheesecake Bars

Crust:

• 1-1/4 c all-purpose flour
• 1/2 tsp salt
• 1/2 c unsalted butter, softened
• 1/2 c firmly packed light brown sugar
• 6 tblsp granulated sugar
• 1 egg
• 1 tsp vanilla
• 1-1/2 c (9 oz) semisweet chocolate chips

Cheesecake filling:

• 10 oz cream cheese, softened
• 1/3 c granulated sugar
• 1 egg, at room temperature
• 1 tsp vanilla
• 2 tsp fresh lemon juice
• 2 oz semisweet chocolate, melted

Directions:

Preheat oven to 325 F.

Line a 9-inch-square pan with heavy aluminum foil, letting foil extend over ends of pan. Butter bottom and sides of foil.

To make crust:

Sift together flour and salt. Set aside.

Beat butter and sugars in large bowl about 1 min, until smooth.

Mix in egg and vanilla until blended thoroughly.

Add flour mixture, mixing just to incorporate.

Stir in chocolate chips.

Remove 1 c dough and set aside.

Spread remaining dough evenly over bottom of prepared pan.

Bake until edges begin to brown, about 10 mins.

Cool 20 minutes.

To make cheesecake filling:

Mix cream cheese and granulated sugar in large bowl until smooth.

Mix in egg, vanilla and lemon juice just until blended and batter is smooth.

Place teaspoons of reserved cookie dough evenly over partially baked cookie crust.

Spread cream cheese mixture over cookie dough and crust. (Several holes may remain in batter, but they close up during baking.)

Bake at 325 F about 25 mins, until cream cheese layer is set and edges are light brown.

Cool 1 hour.

Use a teaspoon to drizzle melted chocolate over top of bars.

Cool thoroughly until chocolate topping is firm, then cut into squares.

Refrigerate until cold before serving. Wrapped bars can be stored in refrigerator up to 5 days.

Serve cold.