Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.

Gradually mix in the dry ingredients until a soft dough forms. Fold in the chocolate chips.

Spread half of the cookie dough evenly into the prepared baking pan, pressing to form an even layer.

In another bowl, beat the cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, mixing until fully incorporated.

Pour the cream cheese mixture over the cookie dough layer in the pan, spreading it evenly.

Break the remaining cookie dough into small pieces and scatter them over the cheesecake layer, lightly pressing them down.

Bake in the preheated oven for 35-40 minutes, or until the top is golden and set. The center may still jiggle slightly, which is fine.

Remove from the oven and let cool completely at room temperature. Then chill in the refrigerator for at least 2 hours to firm up.

Once chilled, lift the bars out using the parchment paper overhang, and cut into squares or rectangles. Serve and enjoy!