For the cookie layer: Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Fold in the flour, salt and baking soda with a rubber spatula; do not over mix. Fold in the chocolate chips until just combined. Use lightly moistened hands to press half of the dough into a thin even layer in the prepared pan, filling in any holes with a bit of cookie dough from the bowl.

For the cheesecake filling: Mix the cream cheese and powdered sugar together with an electric mixer on medium-high until light and fluffy, 1-2 minutes. Add the egg and vanilla and mix until well combined. Spread the cheesecake filling over the layer of cookie dough in the pan.

With the remaining cookie dough, flatten tablespoon-sized amounts of cookie dough with your hands into flat discs, about 1/8- to 1/4-inch thick. Place each disc of dough over the top of the cheesecake layer, pressing very lightly to adhere. (It is fine if not every spot is covered with dough, just make sure it is mostly covered.)

Bake the bars for 35-40 minutes until very lightly browned on the edges. Let cool completely on a wire rack.

Refrigerate until chilled, 1-2 hours. Cut into squares and serve. Store covered in the refrigerator for up to 2 days.