1 Préchauffe (preheat) the oven to 350°F (175°C). Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper, leaving an overhang for easy removal.

2 Divide the cookie dough in half. Press one half evenly into the bottom of the prepared pan to form the crust, using your hands or the back of a spoon.

3 In a mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer.

4 Add the sugar, egg and vanilla extract to the cream cheese. Mix until fully combined and silky-smooth. Scrape down the sides of the bowl and mix once more if needed.

5 Pour the cheesecake mixture over the cookie crust and spread it into an even layer.

6 On a large piece of parchment paper, place the remaining half of cookie dough in the center. Fold the parchment over the dough and use a rolling pin to roll the dough between the paper until it’s roughly the size of the 8 x 8 pan.

7 Carefully remove the top sheet of parchment and, using the bottom sheet to help, transfer the rolled cookie dough over the cheesecake layer. Gently press edges to seal, trying not to disturb the cheesecake filling.

8 Sprinkle the optional chocolate chips evenly over the top.

9 Bake in the preheated oven for 35–40 minutes, until the cookie top is light golden and the cheesecake layer is set (it may still have a slight jiggle in the center).

10 Remove the pan from the oven and place on a wire rack. Let cool completely to room temperature, then refrigerate for at least 2 hours (or overnight) to firm up.

11 Use the parchment overhang to lift the bars from the pan. Cut into approximately 10 (2 x 3-inch) squares using a sharp knife. Wipe the knife between cuts for clean slices.

12 Serve chilled or at room temperature. Store leftovers refrigerated in an airtight container for up to 5 days. Enjoy!