Bacon Chocolate Chip Cheesecake Blondies

8 bacon strips, cooked and crumbled
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips

Cheesecake layer:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 large eggs
3/4 cup 2% milk
2 teaspoons vanilla extract

Preheat oven to 375°.

Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil.

Reserve 1/4 cup crumbled bacon for top. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes.

Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture.

Stir in chocolate chips and remaining bacon.

Press half the dough onto bottom of prepared pan.

For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth.
Add eggs, milk and vanilla; beat on low speed just until blended.

Pour over dough in prepared pan; drop remaining dough by rounded tablespoonfuls over cheesecake layer.

Sprinkle with reserved bacon.

Bake until golden brown, 45-50 minutes.

Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan.

Cut into bars.

Number Of Servings: 16