1-To start, preheat your oven to 325°F and line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides for easy removal. Spray the foil with cooking spray to prevent sticking. This step sets the stage for a smooth baking process in making Chocolate Cookies and Cream Cheesecake Bars.

2-Process 28 cookies into fine crumbs and mix them with 4 tablespoons of melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust. Bake the crust for 10 minutes, then let it cool while you prepare the filling.

3-In a bowl, beat the three 8-ounce packages of cream cheese with 3/4 cup sugar for about 2 minutes until smooth. Add 3/4 cup sour cream at room temperature, 1 teaspoon vanilla extract, and 1/2 teaspoon salt, mixing well to combine. Then, add the 3 large eggs one at a time, beating thoroughly after each to create a creamy batter.

4-Roughly chop about 12 cookies and stir them into the batter gently. Pour the mixture over the cooled crust and smooth the top for an even bake. Bake for 40 minutes until the edges are set but the center is slightly wobbly, then cool to room temperature before covering and refrigerating for at least 3 hours or overnight.

5-Preparation takes about 30 minutes, with 50 minutes of baking time, yielding around 24 bars. For clean slices, use a rinsed and dry knife between cuts, and serve in cupcake papers for ease.