Preheat oven to 350F. Grease a 13x9 inch pan and set aside.

In a stand mixer fitted with the paddle attachment, mix together flour, light brown sugar. and butter until well combined. Mixture should be crumbly.

Turn mixture out onto prepared pan and with clean hands, press into an even layer along the bottom. Bake for 12-15 minutes, until lightly browned. Remove and set on a wire rack, until done with cheesecake layer.

While crust is baking, prepare the cheesecake layer. In a clean bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until creamy and smooth. Scrape down sides of the bowl and return to medium speed. Gradually add granulated sugar.

Reduce speed to medium-low and slowly add the following, one at a time: eggs, sour cream, and vanilla extract. Scrape down sides of the bowl and mix until all ingredients are blended. With the mixer still running, add 1 c. mini chocolate chips.

Pour mixture onto prepared crust and return to oven. Bake for about 25 minutes, until cheesecake layer is set. Remove from the oven and allow to cool completely on a wire rack.

When cheesecake is completely cooled, melt remaining 1 c. chocolate chips in a microwave-safe bowl (cooking at 30 second intervals, stirring in between, until melted). Transfer melted chocolate to a ziplock baggie. Snip the end off the baggie and drizzle chocolate in a criss-cross pattern over cheesecake bars.

Refrigerate, covered in plastic wrap, for 8-12 hours before serving.