In a mixing bowl, combine the ingredients for the cookie crust until well blended.
Press the cookie crust mixture into an even layer in the bottom of a well greased 9x9 baking dish.
Place the heavy whipping cream into a mixing bowl, and beat until soft to medium peaks form. Set aside.
In a mixing bowl, add the cream cheese, Swerve sweetener and the vanilla extract. Beat until smooth and creamy.
Fold the whipped cream into the cream cheese mixture.
Crumble 2-3 chocolate cookies into the cheesecake mixture gently mix in, and layer it on top of the crust in the baking dish.
Add another crumbled cookie to the top of the mixture if desired.
Place the mixture into the freezer to set for 3 hours.
In a microwave safe bowl, combine the Lily’s baking chips and 1 tablespoon of the coconut oil. Heat at 30 second intervals until completely melted and combined.
In another microwave safe bowl, combine the white chocolate chips with the other tablespoon of coconut oil. Repeat the heating process until it is well blended and melted.
Use the tines of a fork to drizzle the dark and white chocolate over the cheesecake bar mixture in the baking dish.
Return the mixture to the freezer for an additional 30 minutes before slicing and serving.
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