Line an 8 x 8 inch or 9 x 9 inch cake pan with parchment paper/ Allow the paper to hang over the sides for easy removal. Sift the dry crust ingredients into a large mixing bowl until there are no lumps. Stir in the vanilla and melted butter until combined.
Use fingers and massage the ingredients together until all the dry ingredients are fully moistened. Pour mixture into the prepared cake pan. Press the mixture firmly and evenly throughout the cake pan. Place crust in the refrigerator until ready to use.
Filling
In a small bowl use a fork and stir the water and gelatin powder for at least 30 seconds until the powder is fully dissolved. Pour the mixture into a large mixer bowl. Add the cream cheese and beat on low about 10 seconds. Increase speed to medium and beat at least 2 minute until smooth.
Scrape down the sides of the bowl. Add the sour cream and beat on low another 10 seconds. Increase speed to medium and beat another 1 minute or until creamy. Scrape down the sides of the bowl. Add the sweetener and the vanilla. Beat on low 10 seconds then on medium another 1 minute or until completely smooth. Scrape down the sides of the bowl.
Gradually fold in the cookie pieces until evenly distributed throughout the filling. Remove the crust from the refrigerator. Spread the filling evenly over the crust. If desired sprinkle more cookie pieces over the top of the cheesecake bars (I used another 1/2 cup of chopped cookie pieces).
Pace the cheesecake slab into the refrigerator and chill at least 2 hour or until firm. Remove from the refrigerator and slice into the desired size pieces. Eat immediately or store in an airtight container in the refrigerator up to 1 week.