Line a loaf pan with parchment paper, leaving some overhang for easy removal.

Preheat the oven to 350°F.

Press half of the chocolate chip cookie dough evenly into the bottom of the pan to form the crust.

Bake the crust for 10–12 minutes, then let it cool slightly.

In a medium bowl, use a hand mixer or whisk to combine cream cheese, sour cream, sugar, vanilla, lemon juice, egg, and salt until smooth.

Pour the cheesecake mixture over the slightly cooled crust.

Bake for 45–50 minutes, until edges are set and the center jiggles slightly.

Tear the remaining cookie dough into small pieces and bake on a parchment covered baking sheet. Bake for 10 minutes, until the cookies are golden brown.

Cool the cheesecake at room temperature for 30 minutes, then refrigerate for at least 4 hours until fully set.

In a small bowl, pour hot heavy cream over semisweet chocolate chips, let sit for 1 minute, then stir until smooth to make ganache.

Pour ganache over the chilled cheesecake bars and spread evenly. Top with mini chocolate chip cookies.

Chill for another 15–20 minutes to set the ganache.

Slice into 8–9 bars and serve chilled.