Prepare the Graham Cracker Crust:
Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with foil, leaving an overhang on the sides to easily remove the bars later. Spray with nonstick cooking spray. Mix the graham cracker crumbs, melted butter, and sugar together until moistened. Firmly press the mixture into the bottom of the pan in an even layer (use the back of a measuring cup for an even press). Bake for 8 minutes, or until lightly golden. Remove from the oven and set aside.

Make the Cheesecake Layer:
Beat the softened cream cheese and 1/2 cup of sugar on medium speed for 3-5 minutes until light and fluffy. Add the egg and beat until incorporated. Mix in the sour cream, lemon juice, and vanilla extract until well combined. Pour the cheesecake mixture over the prepared graham cracker crust and spread evenly.

Prepare the Cookie Dough Topping:
In a large mixer bowl, beat the softened butter, white sugar, brown sugar, and vanilla extract until creamy. Add the egg and beat until fully combined. In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture and beat until combined. Stir in the chocolate chips.

Assemble the Bars:
Take the cookie dough by the handful, flatten it slightly, and place it on top of the cheesecake layer. Repeat until the cheesecake layer is mostly covered with cookie dough (it’s okay if there are a few gaps).

Bake:
Bake the bars at 325°F (163°C) for 50-60 minutes, or until the cookie dough is set and golden brown on top. Let the bars cool completely in the pan.

Cut and Serve:
Once completely cooled, remove the bars using the foil overhang. Cut into squares and serve.