3/4 c. butter, softened
3/4 c. brown sugar
1/4 c. sugar
2 tsp. vanilla
2 c. flour
2 tsp. cornstarch
1 tsp. baking soda
1 tsp. salt
1 c. semi-sweet chocolate chips
Preheat the oven to 350 degrees. Line two cupcake pans with paper liners and set aside. In an electric mixer, combine the sugars and butter together and beat until a smooth consistency is reached. Add in the egg and vanilla. Slowly add the dry ingredients and mix only until everything is combined well. With the mixer on as low as possible, add in the chocolate chips. Divide the dough into the 24 cups ( I used a heaping tablespoon scooper). Bake for 7 minutes. The dough will not be fully cooked, but you will be putting them back in the oven.
2 (8oz.) blocks of cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1/2 c. nonpareils (will give a rainbow effect and bleed out into the batter, that is okay)
In the same electric mixer that you used for the cookie dough batter, combine the cream cheese, sugar, egg and vanilla until you reach a smooth and creamy consistency. Fold in the sprinkles, saving a few teaspoons worth to sprinkle on top. Divide evenly on top of the cookie crust and sprinkle the nonpareils on top. Bake again for 15-17 minutes until the cheesecake layer is fully set. Let cool on a wire rack before refrigerating or serving.