In a separate large bowl, using a hand mixer, beat the cream cheese until fluffy.
Add in the sugar, and beat for another few minutes.
Mix in the eggs, one at a time, mix until combined.
Add in the sour cream and mix until combined.
Add in 1 tablespoon flour, and mix in until combined.
Reserve ¼ cup of the cheesecake mixture.
Pour the rest of the cheesecake batter onto the cookie crust.
Mix in ⅓ cup of cookie butter into the reserved cheesecake batter.
Pour dollops on top of the cheesecake batter.
Use a knife or a toothpick to swirl.
Bake in the oven for 25 minutes.
The cheesecake has finished baking once the edges are set.
Turn off the oven, and leave the oven door slightly open to cool the cheesecake for about 10-15 minutes.
Remove the cheesecake bars from the oven, set them on a wire rack, and let them cool completely.
Cover the pan loosely with plastic wrap and refrigerate to set it for at least 6 hours or overnight.
Run a butter knife along the edges of the pan. Use the overhanging parchment paper as handles and lift the bars out of the pan and onto a cutting board. Use a hot knife to slice into 2-inch squares and serve.
Clean knife between each cut for best results.
The cheesecake bars can be stored in an airtight container in the refrigerator for up to 5 days