Chocolate Chip Cheesecake Bars

1/2	cup cold butter
1	pouch (1 lb 1.5 oz) Betty Crocker® oatmeal chocolate chip cookie mix
1	egg
2	packages (8 oz each) cream cheese, softened
1	cup sugar
2	eggs
1	teaspoon vanilla

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1.	Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2 .	In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.
3.	In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese.
4.	Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F.

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Use a wet knife for cutting cheesecake bars, wiping off crumbs after each cut.

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Cold butter is needed to create a "just right" streusel texture and a crust that's easy to handle.

Nutrition Information:

1 Bar: Calories 150 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 125mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 12g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.