Chocolate Chip Cookie Cheesecake Bars- grain free

0 Preheat the oven to 350° and line a 9x9 pan with parchment paper. 
5 Make the cookies. In a medium bowl combine the ghee and coconut sugar and mix with a hand mixer until well combined. Add in the cashew butter, egg and vanilla and mix again. Add in the almond flour, coconut flour, salt and baking soda and mix until dough is formed and it's well combined. Mix in the chocolate chips with a spoon. Press 2/3 of the dough into the prepared pan and bake for 10 minutes. Remove from the oven and let cool for 10 minutes. 
4 While crust is baking, make the cheesecake. In a medium bowl, combine the goat cheese and maple sugar and beat with a hand mixer until combined- about 2-3 minutes. Add the egg and vanilla and beat again until smooth. Pour over cooled crust, top with remaining dough and bake 24 minutes, until edges are lightly browned. 
6 Best stored covered in the fridge for up to 10 days.