2 1/2 cup graham cracker crumbs (about 18 full size grahams)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
2 pkg (8 oz each) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the cookie dough:
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
3/4 cup light brown sugar, packed
1 large egg
2 Tablespoon milk
2 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 cup milk chocolate morsels
1 1/2 cup candy coated chocolate eggs (pastel chocolates)
Instructions
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 eggs 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 milk, egg and vanilla. Beat until mixed. Add in flour, salt and baking soda and mix until fully combined. Fold in chocolate chips and candy coated eggs. Drop by large scoop onto top of cheesecake layer. Try to use your fingertips to spread gently until cheesecake is covered completely.
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!!
