Yesterday, I spend a considerable amount of time reviewing all 683 posts on this site, and discovered that I made a similar version of these bars back in February of 2013.
The only difference between the two recipes is the crust – this one uses Oreos, the other calls for graham crackers. Both versions are equally delicious, and as evidenced by the fact that I made them twice, they are definitely worth making again.
Which I most certainly will.
Oreo Cheesecake Cookie Dough Bars – adapted from Two Peas and Their Pod
For the Oreo crust:
1 1/2 cups crushed Oreo cookies
5 tbs. unsalted butter, melted
For the cookie dough:
5 tbs unsalted butter, at room temperature
1/3 cup packed brown sugar
3 tbs granulated sugar
1 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup chocolate chips
For the cheesecake filling:
10 oz cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
Preheat the oven to 325 F. Line an 8-inch square baking pan with parchment paper allowing a little overhang. Spray with cooking spray and set aside.
In a medium bowl, mix the Oreo crumbs and melted butter together until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6-7 minutes. Remove pan to a cooling rack. Leave the oven on.
While the crust is cooling, prepare the cookie dough. In the bowl of a stand mixer, beat the butter, brown sugar, granulated sugar, and vanilla until smooth and combined, about 1 minute. Slowly mix in the flour and mix until just incorporated. Mix in the chocolate chips. Set aside.
In the bowl of a stand mixer, cream the cream cheese and sugar together until smooth. Mix in the egg and vanilla just until incorporated. Pour the cheesecake batter into the prepared crust.
Use your hands to form clumps of cookie dough. Flatten the clumps of dough in the palm of your hands to flatten them out. Distribute the cookie dough evenly on top of the cheesecake batter. Bake for about 30-35 minutes, until the cookie dough top feels dry and firm and the pan is set. You can give it a little shake to see if it is set. Move bars to a cooling rack and allow to cool completely. Lift the cooled bars out by the overhang; cut into squares and store in the refrigerator. Serve cold or at room temperature.