• Preheat oven to 350 degrees.
• In a large bowl add in the melted butter, both sugars and mix until combined.
• Add in the egg yolk, vanilla, pumpkin puree and mix. Incorporate the dry ingredients and add in the chocolate chips
• Separate the cookie dough in half and set the cookie dough to the side.
• With a medium sized bowl add in the cream cheese and sugar and beat until fluffy. Add in the egg, sour cream and vanilla until just combined.
• Measure ½ cup of the cheesecake mixture in put into a small bowl. Add in the pumpkin puree and spices.

Cheesecake bar assembly

• In an 8x8 pan line the sides and bottom with parchment paper. Spread half the cookie dough evenly on the bottom.
• Pour in the cheesecake batter and then add dollops of the pumpkin cheesecake batter and swirl with a butter knife.
• Top the cheesecake mixture with random flatten pieces of the remaining cookie dough.
• Bake in the middle of the oven for 35 minutes.
• The cheesecake bars will be ready when the cookie dough on top looks golden brown like a regular baked cookie.
• Once the cheesecake bars are done pull them out of the oven and allow them to rest on the counter for 1 hr or until cool. Refrigerate the cheesecake bars at a minimum of 10 hours or overnight before serving.
• Cut and serve the next day and store leftovers in an airtight storage container for up to 3 to 4 days. The cookie dough will continue to soften more and more each day.