For the brownie base:
1 box brownie mix
1/2 cup vegetable oil
3 tablespoons water
For the cheesecake layer:
16 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
For the chocolate chip cookie topping:
1 pouch (1 pound 1.5 ounces) chocolate chip cookie mix
1 tablespoon all-purpose flour
1/2cup butter, softened
Heat oven to 350 degrees. Grease bottom only of 9x13 pan with nonstick spray. In a large mixing bowl, mix brownie batter ingredients until well blended. Pour evenly into pan, then bake 20 minutes. Meanwhile, in another large mixing bowl, beat cream cheese with a hand mixer on medium speed until smooth. Add sugar, then beat until blended. Add 2 eggs and vanilla, then beat just until blended.
In a medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg, stirring until soft dough forms. Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer. Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into bars, and store any leftovers covered in the refrigerator.
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