In a medium bowl, sift together the flour and salt. Set aside.
¾ cup All-purpose flour, ¼ teaspoon Salt
Using a mixer, beat the butter, white sugar, and brown sugar together on high for 2 minutes. The butter will become light, fluffy, and well blended.
⅓ cup Unsalted butter, ⅛ cup White granulated sugar, ⅓ cup Packed brown sugar
Add in vanilla extract and egg. Mix well until combined. Scrape the bowl.
1 teaspoon Pure vanilla extract, 1 Large egg
Slowly add in the dry ingredients and mix on low. Then, add in the chocolate chips. Mix until combined.
¾ cup Semi-sweet chocolate chips
Take small amount of cookie dough and flatten into a disc shape using your hands. Place on top of the cheesecake batter. Repeat until the entire cheesecake is covered. See above for a photo. Some cheesecake batter spots will show.
Bake for 50-60 minutes. The cheesecake is done baking when the cookie is golden brown, the edges are set, and the middle has a slight jiggle.
Let the cheesecake bars cool completely before covering and transferring to the fridge. Let the cheesecake bars cool for 6 hours to overnight. Once cool, pull the bars out of the pan and cut into squares. Store the cheesecake bars in the fridge until ready to eat.