Cookie Layer
• Butter, softened | - | 1/2 cup (1 stick)
• Light Brown Sugar | 1405 | 1/2 cup, firmly packed
• Granulated Sugar | 53572 | 1/2 cup
• Egg | - | 1
• Vanilla Extract | 67721 | 1 teaspoon
• All-Purpose Flour | - | 1 cup
• Salt | - | 1/2 teaspoon
• Baking Soda | 62713 | 1/4 teaspoon
• Chocolate Chips | 12429 | 1/2 cup

Cookies and Cream Cheese Layer
• Cream Cheese, at room temperature | - | 16 ounces (2 bricks)
• Egg | - | 1
• Granulated Sugar | 53572 | 1/2 cup
• Crème-filled Chocolate Sandwich Cookies, coarsely crushed | - | 12

Brownie Layer
• Butter | - | 1/2 cup (1 stick)
• Unsweetened Baking Chocolate, coarsely chopped | - | 3 ounces
• Granulated Sugar | 53572 | 1 cup
• Eggs | - | 2
• Vanilla Extract | 67721 | 1 teaspoon
• All-Purpose Flour | - | 3/4 cup
• Salt | - | 1/2 teaspoon
• Chocolate Chips, divided | 12429 | 1 cup

Topping
• Caramel Ice Cream Topping, for drizzling (optional) | - | As desired

1. Preheat the oven to 350°F. Prepare 13 in. x 9 in. pan with vegetable pan spray.
2. Make cookie layer. In a large mixing bowl, beat butter and sugars on medium speed until light and fluffy.
3. Add egg and vanilla extract and beat until combined. Add flour, baking soda and salt and mix just until combined. Fold in chocolate chips.
4. Spread cookie batter into the bottom of the prepared pan. Place the pan in the refrigerator while preparing cheesecake batter.
5. Make cheesecake layer. In a large mixing bowl, beat cream cheese, egg and sugar on medium speed just until smooth.
6. Fold in crushed sandwich cookies then spread cheesecake batter over cookie dough in the pan. Place the pan in the refrigerator while preparing brownie batter.
7. Make brownie layer. In a large microwave safe bowl, microwave butter and chopped chocolate at half (50%) power for 60 seconds and stir thoroughly. Continue to microwave and stir at 30 second intervals until smooth and completely melted.
8. Stir in sugar, eggs and vanilla and mix well. Add flour and salt and stir until just combined.
9. Stir in half a cup of chocolate chips and spread brownie batter over the cheesecake layer. Sprinkle with remaining 1/2 cup chocolate chips.
10. Bake for 55-58 minutes or until a toothpick inserted in the center comes out almost clean. Cool brownies completely in the pan on a wire rack.
11. Enjoy! To serve, drizzle caramel ice cream topping over brownies, if using.

1. To Store: Cover and refrigerate for up to 1 week.
2. To Freeze: Wrap well and freeze for up to 3 months