Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.

In a small mixing bowl, combine crushed ginger snap cookies and melted butter, then press the mixture into the bottom of the prepared pan to form a crust.

In a medium mixing bowl, whisk together flour, cocoa powder, and salt.

In a saucepan, melt 1/2 cup of butter over low heat, then remove from heat and stir in 1 cup of sugar, 2 large eggs, and 1 teaspoon of vanilla extract.

Gradually fold the dry ingredients into the wet mixture until combined, and spread the brownie batter over the ginger crust.

In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth using an electric mixer.

Add 2 large eggs and 1 teaspoon of vanilla extract to the cream cheese mixture, and continue to beat until fully incorporated.

Pour the cheesecake mixture over the brownie layer in the pan and smooth the top with a spatula.

Bake in the preheated oven for 45 minutes or until the edges are set and the center is just slightly jiggly.

Remove from the oven and allow the bars to cool in the pan on a wire rack for 1 hour.

Transfer the pan to the refrigerator and chill for at least 1 additional hour before slicing and serving.