Cookie:

2 c. (4 sticks) unsalted butter (room temperature; plus more for baking sheets)
3 c. packed light brown sugar
1 c. granulated sugar
4 large eggs
2 tsp. pure vanilla extract
3 1/2 c. all-purpose flour
1 1/2 tsp. salt
2 tsp. baking soda
1 1/2 c. best-quality chocolate chips

Preheat oven to 350°F. Line baking pan (13 x 9 x 2) with parchment paper; set aside. Prepare cookie portion of recipe. Cream butter until smooth; add sugars and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together flour, salt and baking soda. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips. Take half of cookie mixture and line bottom of baking pan. Do not pack in and leave somewhat uneven. Make sure there is mixture in all corners.

Cream Cheese Filling:

2 large eggs
3/4 c. granulated sugar
2 (8 oz.) softened pkg. cream cheese
1 tsp. pure vanilla extract

Cream all of the ingredients until smooth. Drop by large spoonfuls on top of cookie mixture in baking dish. It does not have to be even. Drop by spoonful the rest of the cookie batter on top of the cream cheese. It is ok to leave some small spaces. Do not try to even out.

Bake at 350°F for 45 minutes. You may check at 30 minutes. Remove from oven when browned on the top. Test with a toothpick. The squares are fully cooked when the toothpick comes out dry. Let cool completely before you cut into squares. Refrigerate.