Preheat the oven to 350 degrees F and line a 7x11 baking dish with parchment and spray the parchment with non-stick spray. **If you don't have this size dish, you could also use an 8x8 or 9x9 dish.
Pour the contents of the cookie mix into a bowl, then add the butter or oil, eggs and vanilla. (Note that there is one extra egg then what the cookie package calls for. this makes the cookies slightly fluffier and more suited for this recipe)
Stir until well combined, then pour about 2/3 of the mix into the bottom of the prepared pan, spreading it out into an even layer. Put the remaining cookie dough into the refrigerator.
Place the pan onto a cookie sheet and into the oven for 9-10 minutes. You want them to be just baked through, but not yet browned.
While the bottom cookie layer is in the oven, Combine the cream cheese, erythritol and vanilla in a large bowl. Using a mixer, until smooth.
Add the sour cream, heavy cream, and egg to the cream cheese mixture and continue mixing until smooth and creamy.
Once the cookie layer is finished baking, pour the cheesecake batter on top. Return to the oven and bake for 20 minutes then remove from oven and reduce the oven temp to 325 degrees F.
Remove the remaining cookie dough from the fridge and drop by the spoonful on top of the cheesecake layer.
Cover the dish loosely with aluminum foil and return to the oven for an additional 25-30 minutes.
When finished the cheesecake will still be only slightly jiggly. Allow to cool at room temp for at least 30 minutes, and then in the fridge until completely cool before slicing.
Nutrition info for 1 serving: 186 calories, 16g fat, 4g carbs, 1g fiber, 5g protein. 3 net carbs!