(also called Chippy Cheeseys) Frankly, if you can leave these things alone a day or two sealed air tight in the refrigerator, they will become soft and be much improved in flavor. However, the chances of there being any left after two days is so slight as to be next to impossible. Note: Use a full 2 inch deep pan. You will need the depth as these are very thick cookie bars. Do not use regular chocolate chips and coarsely chopped nuts in the cookie base as it is then impossible to roll out the dough for the top. However, after the dough is rolled out, I sprinkle the underside with extra regular chocolate chips and after placing it on top of the cheesecake batter, I sprinkle the top with coarsely broken nuts. I also recommend chilling the dough to make it firmer for easier handling.