Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.

In a large bowl, cream together the softened butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy.

Beat in one egg and 1 teaspoon of vanilla extract.

Gradually mix in the flour, baking soda, and salt until a dough forms, then fold in the chocolate chips.

Press approximately two-thirds of the cookie dough into an even layer at the bottom of the prepared pan.

In a medium bowl, beat the softened cream cheese and the remaining 1/2 cup granulated sugar until smooth and lump-free.

Add the second egg and the remaining 1 teaspoon of vanilla extract to the cream cheese mixture, beating until just combined.

Pour the cheesecake batter over the cookie dough base and spread evenly.

Crumble the remaining one-third of the cookie dough over the top of the cheesecake layer.

Evenly distribute the crushed Mini Eggs over the surface.

Bake for 30 to 35 minutes, or until the edges are golden brown and the cheesecake center is slightly set but still has a slight jiggle.

Remove from oven and allow to cool to room temperature in the pan.

Refrigerate for at least 3 hours or overnight to ensure the cheesecake layer is fully set before lifting out by the parchment and slicing into bars.