Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking pan with cooking spray or line it with parchment paper.
Cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
Add 1 large egg and 2 teaspoons of vanilla extract to the creamed mixture and beat until well combined.
In a separate bowl, whisk together 1.75 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Gently fold in ¾ cup of funfetti.
Spread the cookie dough evenly in the prepared baking pan.
In another bowl, beat together 8 oz of softened cream cheese, ½ cup of powdered sugar, 1 slightly beaten egg, 1 teaspoon of vanilla extract, and ½ cup of funfetti until smooth.
Pour the cheesecake mixture over the cookie base and spread it evenly.
Bake in the preheated oven for 30-35 minutes, until the cheesecake is set and edges are lightly golden.
Allow to cool for at least 30 minutes before transferring to the refrigerator to chill completely.
Once chilled, slice into squares and top with additional funfetti sprinkles.
