• Line an 8x8-inch baking pan with parchment paper, leaving a bit of overhang for easy lifting later.

Crust

• In a medium bowl, combine crushed graham crackers and crushed chocolate chip cookies.
• Stir in the melted butter until the mixture resembles wet sand.
• Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a glass or measuring cup.
• Place the crust in the freezer for 15–20 minutes while you make the filling.

Cheesecake Filling

• In a large mixing bowl, beat the cream cheese until smooth and fluffy.
• Add the sweetened condensed milk, sour cream, and vanilla. Mix until well combined and silky.
• Gently fold in the chopped Meli’s Chocolate Chip Cookies and chocolate chips.
• Remove the crust from the freezer and pour the cheesecake filling over the crust. Smooth the top with a spatula or the back of a spoon.
• Optional: Sprinkle a few extra chocolate chips or cookie crumbs on top for texture and visual appeal.
• Let the bars cool in the fridge temperature for about an hour.
• Cover the pan and place it in the refrigerator for at least 4 hours, or overnight, until firm.
• Use the parchment overhang to lift the cheesecake out of the pan. Slice into bars and enjoy!