Heat oven to 350 degrees. Spray 13X9-inch pan with cooking spray. Break up peanut butter cookie dough into 3 pieces. (one on each end and one in the middle) Press dough evenly in bottom of pan to form crust. (*HINT* I put a plastic bag over my hand to avoid the cookie dough sticking to me - worked great!)
In small bowl with electric mixer, beat cream cheese and sugar on medium speed until blended. Add eggs, one at a time, beating after each addition until smooth. Stir in vanilla. Pour mixture over cookie crust in pan. Break chocolate chip cookie dough into small pieces; evenly drop pieces over cream cheese mixture. (again I used a plastic bag over my hand to prevent the cookie dough from sticking)
Bake 40 to 45 minutes or until top is lightly browned and cheesecake is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled before serving.