Preheat the oven to 350*. Line a 9x9 metal baking dish with parchment paper. Set it aside.
Using a small mixing bowl combine the crushed Oreos and the melted butter.
Press the Oreo mixture into the bottom of the prepared baking dish. Set it aside.
Using either a stand mixer, or a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 - 1 ½ minutes until smooth.
Add in the granulated sugar and continue mixing for 1 - 1 ½ minutes.
Add in the vanilla extract and almond extract, continue mixing until combined.
Add the eggs, 1 at a time, mixing well after each egg.
Pour the cheesecake batter on top of the Oreo base. Set it aside.
Cut the prepared cookie dough into 4 sections. Flatten the dough and lay on top of the cheesecake layer. Bake for 35 to 40 minutes, until the top is golden brown. Allow the bars to rest for 30 minutes, cover and chill in the refrigerator for 3 hours. Remove from the refrigerator and remove from the baking dish by lifting the parchment paper.
Place the bars on a large cutting board. Slice into 16 - 2 ¼ inch x 2 ¼ inch pieces.
To Store: Store any leftovers in an airtight container in the refrigerator for up to 7 days.
To Freeze: You can freeze the bars for up to 2 months. Wrap them tightly in plastic wrap and a layer of aluminum foil. Allow the bars to thaw in the refrigerator overnight before serving.
Line the baking pan with foil or parchment paper to lift the cheesecake bars out easily.
Chill the cheesecake bars completely before cutting them into bars. These bars taste better after being refrigerated for a few hours.
You can substitute homemade chocolate chip cookie dough for the premade cookie dough.
You can add crumbled Oreos or chocolate chips into the cheesecake layer.
You can substitute sugar cookie dough for the chocolate chip cookie dough.
Don’t worry about sealing the cookie dough, it will easily seal itself as it bakes.