Prepare the Cookie Base

1. Heat the oven to 325°F and coat a 9-inch square baking dish with grease or line it with parchment for easy removal.
2. In a mixing bowl, whip the softened butter with the granulated sweetener for about two minutes, until light and airy.
3. Blend in the egg, egg yolk, and vanilla extract until smooth.
4. Add the almond flour, baking powder, and salt in one addition. Mix just until a soft dough forms.
5. Using a spatula, gently fold in the sugar-free sprinkles to avoid crushing them.
6. Press roughly half of the dough evenly into the prepared pan to form the bottom layer.
7. Bake for about 12 minutes, until the edges begin to turn lightly golden. The center will still appear soft. Remove and allow it to cool completely before adding the filling.

Make the Cheesecake Filling

1. In a separate bowl, beat the softened cream cheese until creamy and lump-free.
2. Add the powdered sweetener and mix until fully incorporated.
3. Blend in the egg and vanilla extract.
4. Pour in the heavy cream and beat again until the mixture becomes smooth and silky.

Assemble and Finish

1. Spread the cheesecake mixture evenly over the cooled cookie crust.
2. Break the remaining cookie dough into small pieces and scatter them over the top. Lightly press the crumbles so they adhere.
3. Return the pan to the oven and bake for 20 to 25 minutes, until the top is lightly golden and the center of the cheesecake layer has a slight jiggle.
4. Remove from the oven and allow the bars to cool completely at room temperature.
5. Refrigerate for at least 1 hour to firm up before slicing into squares.
6. Once chilled, these bars slice cleanly and reveal beautiful layers of tender cookie and creamy cheesecake in every bite.