• Preheat oven to 350°F. Line an 8x8-inch square baking dish with parchment paper, leaving an inch or 2 extended over the dish's sides.

Make The Cookie Crust:

• Prepare cookie dough as directed in the Keto Chocolate Chip Cookies recipe.
• Divide the dough in half. Press one half of the dough into the bottom of the prepared baking dish. Use your fingers to press it into the corners of the dish and pat it down into an even crust.
• Bake for 5 minutes. Remove from the oven and let cool while you prepare the cheesecake filling.

Make The Cheesecake Filling:

• In the bowl of a stand mixer, add the cream cheese and monk fruit. Beat until light and fluffy.
• Add the egg, sour cream, lemon juice, and vanilla extract. Beat until well combined.
• Add the xanthan gum and beat for 20 to 30 seconds.

Assemble And Bake The Cookie Bars:

• Spread the cheesecake filling on top of the cooled cookie dough crust.
• Drop the remaining cookie dough in dollops on top of the cheesecake filling. Do not worry about getting it in a flat or even layer, as it will spread while baking.
• Bake until the cookie dough dollops have spread into soft patches and turned lightly brown, and the cheesecake filling looks set around the edges with only a slight jiggle in the center when you gently shake the pan, about 30 minutes.
• Remove from oven and let cool in the pan at room temp for 10 minutes on the counter or a wire rack.

Chill, Slice, And Serve The Cookie Bars:

• Transfer the pan to the refrigerator and chill for at least 4 hours, or overnight, until the cheesecake layer is fully set and firm.
• Once fully chilled, use the parchment paper overhang to gently lift the cheesecake out of the pan. Slice into bars with a sharp knife, wiping the knife between cuts to keep slices neat. Serve cold.