Spray a 9x13 pan and preheat the oven to 350. Chill or briefly semi-freeze two rolls of refrigerated chocolate chip cookie dough - the colder it is, the easier it will slice thinly, about 1/4". Layer the slices from one roll on the bottom of the pan, no need to make them all touch, and don't press them down or together. Refrigerate/freeze the dough again while you make the filling.With a mixer, combine 2 eggs, 1/3 c. sugar, the zest of one orange, 16 oz softened cream cheese, and 1 tsp vanilla til well blended. Pour it over the bottom crust. Slice the second roll and lay the slices over the filling. Bake for about 35 minutes, cool completely before slicing. Chill before serving, and store in the refrigerator. Cut in squares or rectangles.
If you wind up having to buy the dough in 'chunks' instead of rolls, slice each in half horizontally. Using them as-is, you won't have enough to make a crust, and the chunks are too thick. Whatever configuration the dough comes in, slice thinly as possible and remember that fully half needs to not-quite-cover the bottom before baking ..... it will spread like cookies do, when baked, and the rest will go on top. Some some space between the top layer cookies is expected.
Feel free to make plain cheesecake filling by eliminating the zest and orange extract, and using vanilla extract instead, or to make a lemon or key lime version.
Like most bar or square cookies, cutting the portions larger and topping with ice cream and a drizzle of some sort of syrup or ice cream topping make an already-delicious cookie into an impressively rich and easy dessert.
*Edited to note that its safest to stick with Nestle Toll House dough. A few others are ok but several store brands ( Kroger and Wal-Mart so far) are seriously sub-standard cookies!
