2 rolls (20-oz each) refrigerated chocolate chip cookie dough
2 pkgs (8-oz each) cream cheese, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
Freeze the two rolls of cookie dough until frozen firm.
Preheat oven to 350 degrees.
Grease a 15 x 10 x 1-inch jellyroll pan well.
Remove one roll of cookie dough and slice into 40 even slices, 1/8-inch thick each. Arrange onto the bottom of the prepared jellyroll pan. Press the cookie dough slices together to form a bottom crust. Set aside.
In mixer bowl, beat the cream cheese at high speed with an electric mixer until light and fluffy. Gradually add in the sugars and mix well. Add the eggs, one at a time, beating well after each addition. Pour cream cheese mixture over the cookie layer.
Slice the second roll of cookie dough into another 40 1/8-inch slices. Arrange over the cream cheese mixture.
Bake at 350 degrees for 45 minutes. Remove from oven and cool in the pan on a wire rack.
To serve, cut into 48 squares.