Chocolate Chip Cookie Dough Cheesecake Bars

Not gonna lie, I'll give credit where credit is needed.
The following recipe....which just came out of the oven 10 minutes ago was inspired by many:
http://thatwinsomegirl.blogspot.com/
and an elementary school friend really named Laneen.
As soon as I stumbled upon the recipe with help from both of them, I went out immediately and got what I needed. It goes a little something like this:

Chocolate Chip Cookie Dough Cheesecake Bars

Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips

Preheat oven to 325°. Butter a 9″-square baking pan. (I used a springform pan because I just moved and that's all I could find) Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.

Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.

(I bought normal sized ones and chopped them up a bit)

Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on counter to cool.

Cookie Dough:
(I cheated and bought a roll of cookie dough pre-made, you know, the ones that apparently now have salmonella if you eat them raw..but if you wanted to make it from scratch as I usually would, it goes like this..)

5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips (I used miniature)

Using an electric mixer , mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Shape into teaspoon size balls. Chill while making cheesecake filling.

Filling:
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Using an electric mixer, beat cream cheese and sugar just until smooth. (which I didn't have, so I used a wire whisk instead)

Add egg and vanilla extract, beating just until blended.

Pour batter into baked crust. Drop cookie dough balls over the top of the filling.

Bake about 30 minutes, or until set but still wobbly in center. Transfer to counter to cool.

For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave (I melted them in a ziplock bag in the microwave). Add about 1/2 tablespoon of butter if necessary to make chocolate smooth. Drizzle over top of bars. Once the pan feels cool to the touch, chill the bars completely in the fridge overnight before cutting.

(Not sure if we can wait that long)

Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve.