Preheat the oven to 350°F (175°C).

Line a 9×13-inch baking pan with parchment paper or non-stick foil.

Place the refrigerated cookie dough in the freezer for 1–2 hours until firm enough to slice.

Slice one package of cookie dough into 1/4-inch rounds and arrange the slices evenly across the bottom of the prepared pan. Press lightly to seal any gaps.

In a large mixing bowl, beat the softened cream cheese until smooth.

Add the sugar and mix until creamy.

Beat in the eggs one at a time.

Stir in the vanilla extract until fully combined.

Spread the cheesecake filling evenly over the cookie dough layer.

Slice the remaining cookie dough into thin rounds and arrange them over the cheesecake filling.

Bake the Chocolate Chip Cheesecake Bars for 35–40 minutes, or until the cookie layer is golden and the cheesecake is set with a slight jiggle in the center.

Cool completely at room temperature, then refrigerate for at least 3 hours before slicing into bars.

Serve chilled or slightly cool for the best texture.