Since it's difficult to carry dessert in trays from my wheelchair, these were cut, put back in pan & put in the pan carrier! Cookies on tray look better but my gang devoured them. Mason only got 3! RECIPE: Chocolate Chip Cookie Cheesecake Bars
1 18 oz. roll refrigerated chocolate chip cookie dough, 16 oz cream cheese, softened,
2/3 cup granulated sugar, 2 eggs, room temperature, 1 tsp vanilla extract
Topping: Cut together, 3/4 cup flour, scant 1/4 cup sugar and 4 Tbsp. softened butter, until crumbly.
Directions: Slice & press cookie dough on bottom of 13 x 9 pan lined with non stick foil. Beat cream cheese until creamy, add sugar, beat well, add eggs & vanilla until blended. Pour over cookie dough. Crumble topping over cream cheese. Bake 325o if using dark pan, 350o for light pan. Bake 45 to 50 minutes. Cool completely. Drizzle with a powder sugar glaze. Mix 1 Tbsp. softened butter, with 3/4 cup powder sugar. Beat with spoon in mug, add a bit of boiling water (microwave), 1 tsp. at a time, just enough to make a glaze, drizzle over top in zig-zag pattern. Cover, refrigerate overnight than remove from pan & cut into squares. I like cutting in small squares. It's only 1-2 bites and no mess as a finger food. NOTE: Aside from a baked pie, most desserts are best mellowed overnight for flavors to blend. Boiling water in any glaze/frosting makes it shiny!