Preheat oven to 350 degrees.
Line an 8″ or 9″ baking dish with parchment and set aside.
Divide the cookie dough in half.
Press one half of the dough into an even layer in the bottom of the prepared dish.
Using a mixer bowl, combine cream cheese, sugar and egg together.
Beat well until the mixture is smooth.
Spread over your bottom layer of cookie dough in the dish.
Crumble the remaining cookie dough over the top of the cheesecake layer. Do not attempt to smooth out. Leave it in crumbles.
Bake 35-40 minutes or until a toothpick test in the center is clean.
Cool to room temperature on a wire rack before transferring to the refrigerator to cool completely before cutting.
Let sit out 15 minutes at room temperature before cutting.
Store leftovers in the refrigerator.