Preheat the oven to 350°F and line an 8x8 inch pan with parchment paper.
Mix the melted butter, ¼ cup sugar, and the graham cracker crumbs in a large bowl. Press into pan and bake for 5 minutes. Cool.
Beat cream cheese and remaining sugar until fluffy. Mix in the egg and vanilla until combined.
Pour the cheesecake batter onto the already cooked crust. Flatten cookie dough with hands and place on top of the cheesecake layer, covering most of the cheesecake.
Place in the oven and bake for 30 minutes or until the cheesecake is set.
Cool completely before cutting and serving.
Notes
Try a ready-made graham cracker pie crust. Just crumble and pack into the bottom of pan.
When slicing, wipe the blade with a damp cloth between cuts for a clean look.
Refrigerate bars in a covered container up to 4 days.
Wrap each individually, then place in a zippered bag for long term freezer storage, up to 3 months.