Preheat your oven to 350°F (175°C).
Line a 9-inch square baking dish with parchment paper or non-stick foil.
Spread a little more than half of the refrigerated chocolate chip cookie dough evenly across the bottom of the prepared baking dish and press down firmly.
Beat the softened cream cheese until light and fluffy, about 2-3 minutes.
Add granulated sugar and beat until combined, then add the egg and vanilla extract, mixing until smooth.
Pour the cheesecake filling over the cookie dough base and spread it evenly.
Crumble the remaining cookie dough over the top of the cheesecake filling.