Preheat your oven to 350°F (175°C). Prepare a 9x9-inch or 8x8-inch square baking pan by greasing with cooking spray or lining with parchment paper, leaving overhang on two sides for easy removal later.
Remove cookie dough from packaging and divide roughly in half, keeping one portion slightly larger (about 60%) than the other (about 40%). This ensures a substantial base layer.
Take the larger cookie dough portion and break it into small pieces. Spread these pieces across the bottom of your prepared pan.
Using floured fingers or the back of a spoon, press cookie dough firmly into an even layer covering the entire pan bottom with no gaps. Press firmly to create a compact crust that won't crumble.
Place pan with cookie dough crust in refrigerator while you prepare the cheesecake filling. This keeps the dough firm and prevents it from becoming too soft to work with.
In a medium mixing bowl, beat softened cream cheese with an electric mixer on medium speed for 1-2 minutes until completely smooth with no lumps remaining. Scrape down bowl sides as needed.
Add granulated sugar to the cream cheese and continue beating for another minute until light, fluffy, and well combined. The mixture should appear pale and airy.
Beat in the egg and vanilla extract, mixing on low speed just until fully incorporated. The mixture should be silky smooth and uniform in color. Avoid overmixing at this stage.
If using optional coconut, extra chocolate chips, or nuts, fold them into the cream cheese mixture gently with a rubber spatula until evenly distributed.
Remove pan from refrigerator and pour cream cheese mixture over the cookie dough crust. Spread it evenly to all corners using an offset spatula or the back of a spoon, creating a smooth uniform layer.
Take remaining cookie dough and break it into small marble-sized pieces (about the size of large blueberries). Scatter these pieces randomly over the cream cheese layer.
Don't worry about achieving full coverage on top. The gaps between cookie dough pieces allow the cheesecake to peek through, creating an attractive marbled appearance when baked.
If desired, sprinkle additional chocolate chips over the top for extra chocolate intensity and visual appeal.
Place pan in preheated oven and bake for 35-40 minutes. The bars are done when edges turn golden brown and center appears just set with only a slight jiggle when gently shaken.
The cheesecake layer will continue setting as it cools, so don't overbake or it will become dry and crumbly instead of creamy. A slight underdone appearance in the center is perfect.
Remove from oven and let cool completely in the pan on a wire rack for at least 1 hour at room temperature. Resist the urge to cut warm bars as they need time to set properly.
Transfer cooled pan to refrigerator and chill for minimum 2 hours or overnight. This chilling time is essential for the cheesecake layer to firm up completely, making clean slicing possible.
When ready to serve, use parchment paper overhang to lift entire dessert from pan onto a cutting board, or slice directly in the pan if parchment wasn't used.
Cut into 16 squares using a sharp knife. For the cleanest cuts, wipe the knife blade with a damp cloth between each slice to remove any cream cheese residue.
Serve chilled or at room temperature. Dust with powdered sugar, drizzle with chocolate ganache, or top with fresh berries if desired for an elegant presentation.
