Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper and let the paper hang over the sides.
Make the crust: Stir to combine the pecans, sugar, and flour. Stir in the butter, until crumbly and evenly moistened. Transfer the mixture to the pan, then press firmly and evenly into the bottom of the pan. Bake for 10 minutes, then transfer to a wire rack to cool.
While the crust cools, make the cookie dough by beating together the butter, brown sugar, sugar, salt, egg and vanilla, until smooth. With the mixer on low, slowly add the flour. Right before the flour has been completely mixed in, add the chocolate chips. Set aside.
For the cheesecake, beat the cream cheese and sugar together until smooth. Add the egg and vanilla and continue mixing until smooth. Pour the cheesecake batter onto your crust. Then add your cookie dough on top of that by dropping small clumps on top.
Bake for 30-35 minutes. After 30 minutes, the cookie dough will still look gooey, but that’s how you want it for a more cookie dough-like experience. If you want a more crisp and cookie-like experience, you can fully bake for a total of 35 minutes.
Chill the bars completely in the fridge, then cut into bars. This ensures you get clean slices. Enjoy!
*You can buy finely chopped pecans or you can use a food processor