Chocolate Chip Cookie Dough Cheesecake Bars

(recipe from The Essential Chocolate Chip Cookbook)
This will definitely make me fat!

For the crust:
1 & 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips

1. Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.
2. Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.
3. Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.

For the cookie dough:
5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips

1. Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

For the cheesecake filling:
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar1 large egg, at room temperature
1 teaspoon vanilla extract

1. Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.
2. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
3. Bake about 30 minutes, or until set. Transfer to wire rack.

For chocolate topping (optional):
1/3 cup semisweet chocolate chips
1 tsp. butter

1. Melt chocolate chips in a double boiler or in the microwave. Add about 1 tsp. of butter if necessary to make chocolate smooth. Drizzle over top of bars.
2. Cool bars in pan completely, about an hour.
3. Using the edges of the parchment paper, remove from pan. Cut into bars and serve.