Line an 8 X 8 pan with Parchment paper and set aside.

Divide the cookie dough in half, and press one of the halves into the bottom of the pan.

In the mixing bowl of a stand mixer, place the cream cheese, sugar, egg, and vanilla, and mix until all ingredients are well blended, and smooth.

You may need to scrape down the mixing bowl and blend one more time.

Pour the cheesecake mixture over the cookie dough in the pan, and set aside.

Lay a large piece of Parchment paper on the counter, and place the other half of the cookie dough in the middle of the parchment paper.

Fold the paper over the cookie dough, and with a rolling pin, roll the cookie dough between the folded parchment paper, until it's the same size as the 8 X 8 pan, to fit over the cheesecake filling.

Once you've rolled the dough to fit the pan, remove the dough from between the Parchment paper, and place the cookie dough over the cheesecake, as gently as you can, trying not to disturb the cheesecake filling.

Place the pan in a 350 degree oven, and bake for 35 - 40 minutes, or until the cookie dough and cheesecake are completely done. (The cookie dough should be a light golden color)

Remove the pan from the oven to a wire rack to cool. Let the pan cool completely.

When the bars have cooled, melt the 2 squares of chocolate almond bark in the microwave with 1 teaspoon of heavy cream, at 15 second intervals, until the chocolate is completely melted, making sure to stir well every 15 seconds until the chocolate is smooth and creamy.

If the chocolate get a little thick, just add a few more drops of cream, until the chocolate can be stirred smoothly, and easily.

You may need to microwave 5 seconds at a time until the chocolate is the right consistency.

Drizzle the chocolate over the top of the cookie bars, and let sit for a few minutes until the chocolate hardens.

Cut in 2 X 3 inch squares, serve, and Enjoy!