• For the Crust: Preheat oven to 350°. Butter a 9"-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Combine graham cracker crumbs and butter until crumbs are moistened. Make sure you mix it well so that the crust isn't too crumbly. Stir in the mini chocolate chips.
• Press crust mixture into bottom of pan. Bake for 5 minutes. Set pan on wire rack to cool.

For the Cookie Dough:

• 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 a little at a time. Mix just until incorporated. Stir in chocolate chips. Set aside.

For the Filling:

• Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough in pieces over the top of the filling. It will seem like a lot of cookie dough but you want some in every piece. Bake about 25-30 minutes at 350 degrees, or until set. The cookie dough will look wet but will set as it cools. Transfer to wire rack.
• Cool bars in pan completely, about an hour, then transfer to fridge to chill completely. Using the edges of the parchment paper, remove bars from pan. Cut into bars, keep cool in the refrigerator and serve.