Line a square 8inch baking pan with aluminum foil.
Preheat the oven to 350 degrees F.
Press the cookie dough onto the bottom of the pan.
In a medium mixing bowl, mix cream cheese with an electric
mixer for 20 seconds.
Add sugar and mix well.
Add egg and vanilla and mix until smooth.
Pour over cookie dough layer.
Swirl the caramel sauce over the cheesecake layer.
Bake for 28 to 30 minutes. It should still be a little wiggly in the
Chill in the refrigerator for 2 hours or overnight.
Cut into squares and serve.