Ingredients:

  • 225g unsalted butter, softened
  • 200g brown sugar, packed
  • 100g granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla bean paste
  • 375g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 340g semi-sweet chocolate chips
  • 450g full-fat cream cheese, room temperature bricks
  • 150g granulated sugar
  • 1 large egg, room temperature
  • 60g sour cream
  • 1 tsp lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a stand mixer, cream the softened butter, 200g brown sugar, and 100g granulated sugar until pale and aerated, approximately 3 minutes. Add 2 eggs and vanilla bean paste, beating until fully combined.
  3. Fold in the all-purpose flour, baking soda, and kosher salt until no flour streaks remain. Stir in the chocolate chips. Press two-thirds of this dough into the bottom of the prepared pan to create an even crust.
  4. In a separate clean bowl, beat the 450g of softened cream cheese and 150g granulated sugar until completely smooth. Add 1 egg, sour cream, and lemon juice, mixing on low speed until the filling is creamy and emulsified.
  5. Pour the cheesecake filling over the cookie dough base and spread evenly. Crumble the remaining one-third of the cookie dough over the top of the cheesecake layer in small chunks.
  6. Bake for 45 minutes until the edges are golden brown and the center is set but slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
  7. Refrigerate for at least 3 hours (or overnight) to allow the cheesecake to set before using a serrated knife to cut into 24 bars.