Cream together the butter, white sugar, brown sugar, eggs, vanilla, salt and baking soda with an electric mixer.
Stir in flour and 1 ½ bags chocolate chips with a wooden spoon.
Press ½ to 2/3 of the dough into an 11”x17” jelly roll pan that’s been sprayed with cooking spray.
Cover with cheesecake filling.
Crumble remaining cookie dough over top of cheesecake layer.
Sprinkle remaining chocolate chips over top.
Bake 35-40 minutes at 350° or until a toothpick inserted in center comes out clean.
CHEESECAKE FILLING:
Soften cream cheese.
Mix ingredients in a mixing bowl until no lumps remain.
Spread over top of cookie dough crust.
Notes
NOTE: If using store-bought cookie dough, bake in a 9x13" glass baking dish. Slice one roll and fit into the bottom of the pan, then use the second roll crumbled over the cheesecake filling.NOTE: I highly recommend using the homemade cookie dough rather than store-bought cookie dough for best results.NOTE: I have made this recipe with lots of different cookie doughs such as Peppermint, Creme de Menthe and Red Velvet. I would highly recommend using this with Peanut Butter, Funfetti, Butterfingers, Snickers, M&M's, Oatmeal Raisin, Sugar, Reese's Peanut Butter Cups, Oreos, Snickerdoodle, White Chocolate and Cranberries, Heath Toffee English Bits or Molasses cookies for a great treat!