In a medium bowl, whisk together the all-purpose flour, sugar, and salt until combined. Drizzle the melted butter over the mixture and stir until crumbly. Press this mixture firmly into a greased 9x13-inch baking pan, creating an even layer. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until the edges are lightly golden.

While the crust is baking, prepare the creamy vanilla custard. In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Blend in the eggs, vanilla extract, and heavy cream until the mixture is silky and uniform.

Once the shortbread crust is ready, remove it from the oven and pour the custard mixture over the warm crust. Spread it evenly with a spatula. Return the pan to the oven and bake for an additional 25-30 minutes, or until the custard is set and slightly jiggles in the center.

After baking, take the pan out and let it cool at room temperature for about 30 minutes. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours.

To create the chocolate drizzle, melt the dark chocolate chips and butter together in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth. If desired, mix in the corn syrup for added shine. Allow to cool slightly before drizzling over the chilled bars.

Once the chocolate drizzle is set, carefully cut the Enchanted Magic Cookie Bars into squares or rectangles using a warm knife for clean edges. Serve immediately or store in an airtight container.