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Line a 13x9 baking dish with parchment paper, set aside.
In a food processor, pulse graham crackers with sugar until fine crumbs. Drizzle in melted butter and pulse until combined.
Pour graham crumbs into bottom of baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are combined (and slightly hardened) in bottom of pan.
For the cheesecake filling, beat cream cheese with sugar and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth, about 3-5 minutes. Pour over graham crust.
For the cookie dough, beat butter with sugars for 2 minutes, until combined. Add egg and vanilla. Beat until mixed.
Add in flour and baking soda and mix until fully combined.
Fold in chocolate chips.
Drop by large scoop onto top of cheesecake layer. Try to use your fingertips to spread gently until cheesecake is covered completely (it's okay if it's peeking out a little bit)
Bake in a 350 degree oven for 30-35 minutes. Remove and cool completely.
Once cooled, cover with plastic wrap and refrigerate for 4 hours or overnight. Cut into squares and enjoy!!