Beat the cream cheese and sugar.
Add vanilla and egg. Mix well.
Press half the cookie dough into an 8 inch baking pan lined with nonstick foil.
Pour the cheesecake batter evenly on top.
Pat out small pieces of the extra cookie dough and lay them across the top of the cheesecake.
Bake for 35-40 minutes.
Cool completely.
Store in the fridge.