Preheat oven to 325 degrees. Spray an 8x8 baking dish with non-stick spray.

In a medium bowl, combine graham cracker crumbs and melted butter together until the texture becomes like wet sand.

Transfer to the prepared baking dish and use a silicone spatula to press the crumbs down into a flat, even layer. Bake for 5 minutes, then remove from the oven.

Meanwhile, prepare the cream cheese filling by adding the cream cheese and sugar to the bowl of a stand mixer and beating on medium speed until light and fluffy. Add in the egg and vanilla and mix until fully combined.

Pour the cheesecake mixture on top of the baked crust.

In the bowl of a mixer, add butter, brown sugar and sugar. Beat on medium speed until light and fluffy. Add in the vanilla, flour and salt and mix until combined. Fold in the mini chocolate chips.

Drop rounded spoonfuls of the cookie dough mixture on top of the cream cheese mixture.

Bake for 30-35 minutes or until lightly golden and a toothpick inserted in the center comes out clean.

Allow to cool on the counter to room temperature and then refrigerate for at least 2 hours but up to overnight.

Remove from the refrigerator, slice into 16 squares and serve. Keep refrigerated if not serving immediately. Cheesecake bars will keep in the fridge for 3-4 days.