Preheat oven to 325 degrees.
Make cookie dough. Using an electric mixer with a paddle attachment, beat butter and both sugars until creamy, about 5 minutes.
Beat in eggs one at a time.
Combine flour, baking soda, and salt in a separate bowl and add to butter mixture. Mix on low just until flour is incorporated. Fold in chocolate chips.
Press half of cookie dough in a 9X13-inch pan. Refrigerate remaining half while you make cheesecake filling.
Using a clean mixing bowl, beat cream cheese and sugar with paddle attachment until smooth, about 5 minutes.
Add remaining cheesecake ingredients and mix until combined. Spread evenly over bottom layer of cookie dough.
Remove remaining cookie dough from refrigerator and scatter it in pieces across the top. No need to completely cover the cheesecake layer. The cookie dough will spread out as it bakes.
Bake until golden brown on top and set, about 45 minutes.
Refrigerate for at least 4 hours before cutting. Store in refrigerator.