Preheat oven to 350 degrees. Coat 9x13 pan with cooking spray.
Remove 2 teaspoons butter from stick and set aside. Put remaining butter in a bowl and microwave for 30 seconds, or until butter is melted.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, combine Betty Crocker™ Chocolate Fudge Cake Mix with one egg and melted butter. Mix until it forms into a thick dough. Press dough into the bottom of the 9x13 baking dish.
Rinse out the bowl of the mixer.
Beat softened cream cheese until fluffy. Add vanilla and remaining 2 eggs, mix well. Add powdered sugar and continue mixing.
Unwrap and divide Hershey’s® Nuggets Milk Chocolate in half. Put half of the unwrapped nuggets into a microwave safe bowl with the 2 teaspoons of butter you set aside. Microwave in 30 second intervals, mixing between, until chocolate is fully melted.
Add melted chocolate to cream cheese mixture, blending well.
Pour over cookie crust. Bake for 30 minutes.
Meanwhile, coarsely chop remaining Hershey’s® Nuggets Milk Chocolate.
At 30 minutes, remove Triple Chocolate Cookies Cheesecake Bars and sprinkle with Hershey’s® Nuggets Milk Chocolate, lightly pressing into the top. Return to the oven for 10 minutes, or until cheesecake top is lightly browned.
Remove and allow to fully cool before cutting into squares and serving.
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