Preheat the oven to 325 degrees Fahrenheit. Grease a 9x13 pan with cooking spray and line it with parchment paper for easy lifting of the bars.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

Using an electric mixer, beat together the granulated sugar, brown sugar, and butter at medium speed until light and fluffy, about 2-3 minutes.

Add the egg, egg yolk, and vanilla, continuing to mix until fully combined.

Slowly add the flour mixture to the sugar mixture, mixing at low speed just until combined. Be careful not to overmix.

Press half of the cookie dough into the bottom of the prepared pan in an even layer. Sprinkle 1 cup of chocolate chips evenly over the dough and gently press them in.

Mix the remaining cup of chocolate chips with the other half of the cookie dough and set aside.

In a bowl, beat the cream cheese until smooth. Add the powdered sugar, sour cream, vanilla, and egg, mixing until fully combined.

Spread the cheesecake layer evenly over the cookie dough in the pan.

Drop spoonfuls of the remaining cookie dough over the cheesecake layer.

Bake the bars for 30-35 minutes or until the cookie layer is lightly browned and the cheesecake is set.

Allow the bars to cool completely on a cooling rack to room temperature.

Cover and refrigerate for at least 3 hours before slicing into 24 pieces.