Preheat your oven to 350 degrees F.

Place the cookie dough in the freezer for a few hours to make it easier to slice.

Allow the cream cheese to soften at room temperature.

Take one large egg out of the fridge and let it sit until it reaches room temperature.

Line a 13x9 inch pan with parchment paper or non-stick foil for easy removal.

Slice half of the chilled cookie dough into 1/4 inch slices and place them at the bottom of the lined pan.

Press the cookie dough down evenly to form a base.

Bake this crust in your preheated oven for 10 minutes.

While the crust is baking, beat the cream cheese, egg, sugar, and vanilla together using an electric mixer on medium speed until smooth.

As soon as the crust comes out of the oven, spread the cheesecake mixture evenly over the crust.

Slice the remaining cookie dough and place the slices on top of the cheesecake layer.

Return the pan to the oven and bake for an additional 35 to 40 minutes.

Let them cool completely before refrigerating for a couple of hours to set before cutting them into bars.