Chocolate Chip Cookie Layer

1. Preheat your oven to 350F/180C and line a 9X9 square pan with foil, making sure to let the foil overhang on the edges to help pull the bars out later. Make sure to grease the foil heavily.
2. In a large bowl add the melted butter and sugars, mix until fully incorporated. Add in the egg and vanilla extra and whisk until fully combined.
3. Add the flour, baking soda, and salt, and gently use a spatula to fold into the wet ingredients. As there are a few flour streaks left add the chocolate chips and gently fold them into the batter.
4. Pour batter into the prepared pan and line the Oreos in one even layer on top of the cookie dough.

Cheesecake Layer

1. In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes at low speed. It should be smooth with no lumps. Add the granulated sugar and beat for another 2 minutes on low speed. Add the heavy cream, sour cream, and vanilla bean paste- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
2. Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps, then tap the bowl on the counter to release any air bubbles. Pour into prepared the pan on top of the Oreos. Now normally I bake all of my cheesecakes in a water bath to prevent cracking but this time I've found placing a 9X13 pan of hot water on the rack beneath my bars works just great!
3. Bake for 35-45 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F- but be careful when you poke.
4. Turn the oven off and open the door so it is ever so slightly cracked open (you can use a wooden spoon to prop it open) let the cheesecake bars cool in the oven for 1 hour then place the pan to cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap. Let chill in the fridge overnight or at least 6 hours. Use the foil to carefully remove the bars from the pan. To achieve clean cuts I take a large knife and dip it in hot water, wipe dry and make one cut, then I dip it in hot water again and wipe clean. This helps no excess cheesecake or cookie dough get stuck to the sides. Store leftovers in the fridge in an air-tight container for up to 5 days.