Place the refrigerated chocolate chip cookie dough in the freezer for about 15–20 minutes. Chilling it makes the dough easier to slice and handle.

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or nonstick foil, leaving some overhang for easier removal.

Remove the chilled cookie dough from the freezer. Slice approximately half of the dough into thin pieces.

Arrange the cookie dough pieces across the bottom of the prepared pan. Gently press them together to create an even cookie base.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the granulated sugar and beat until well combined.

Mix in the room-temperature egg, vanilla extract, and optional lemon juice. Beat just until the cheesecake mixture is smooth. Avoid excessive mixing after adding the egg.

Spread the cream cheese filling evenly over the chocolate chip cookie dough base.

Slice, crumble, or flatten pieces of the remaining cookie dough and distribute them over the cheesecake layer. Small areas of cheesecake can remain visible.

Bake the Chocolate Chip Cheesecake Bars for approximately 30–35 minutes, or until the cookie dough is golden and the cheesecake center appears mostly set with a slight jiggle.

Remove the pan from the oven and place it on a wire rack to cool completely.

Once cooled, cover and refrigerate for at least 2–3 hours, preferably longer, so the cheesecake can become firm enough for clean slicing.

Lift the chilled dessert from the pan using the parchment overhang.

Slice into bars with a sharp knife, wiping the blade clean between cuts for neat edges.

Keep refrigerated until ready to serve.