Preheat the oven to 350°F and line an 9x9-inch baking pan with parchment paper.
Press half of the cookie dough evenly into the bottom of the pan.
In a large bowl or stand mixer fitted with a paddle attachment, bet together the cream cheese, sugar, egg, vanilla, and salt until smooth and creamy.
Spread the cheesecake filling over the top of the chocolate chip cookie dough.
Pinch half of the remaining half of the cookie dough into pieces over the top of the cheesecake filling. Sprinkle sprinkles over the top, if desired. You will have half of the cookie dough left over, feel free to just bake up as regular cookies or discard. The whole amount is too much for the topping.
Bake for 45 to 55 minutes until the center is only slightly jiggly.
Transfer the cheesecake to a wire rack and allow to cool to room temperature, then transfer to the refrigerator and chill for 3 hours.