Pre-heat oven to 350*F.
In a bowl, add all of your dry ingredients for the oreo crust including; cocoa powder, coconut flour, powdered monkfruit/erythritol sweetener, arrowroot starch, xanthan gum, baking soda & salt.
Add your softened butter and vanilla extract to the bowl and mix until a thick dough forms.
Next, mix in your black food colouring if you are using it until fully incorporated.
Line an 8x8 or 9x9 pan with parchment paper and spray or grease with oil.
Press 1/2-3/4 of your crust evenly over the bottom of the pan. Set aside.
To make your cheesecake filling, blend together the softened cream cheese, powdered monkfruit/erythritol sweetener, vanilla extract and salt until smooth.
Add your egg to the bowl and beat again until smooth.
Pour the cheesecake filling over your prepared crust and then take your remaining crust and crumble it in pieces over the top of the cake.
I like to then gently press my pieces of oreo cookie dough into the cake just slightly and swirl them around a bit with the cheesecake filling to make the top look a bit more blended.
Finally, bake the cake for 25-30min or until it begins to set and the edges are barely browned. If you are afraid of over-baking or that your bars aren't set, simply shut off the oven and leave it inside for an extra 5min.
Cool the cookies and cream bars fully on a wire rack for ~20min, then transfer to a fridge and let the bars chill until fully cooled. (~1 hour).
Slice into bars using a sharp knife, wiping in-between slices, place on a plate and serve! Enjoy your Keto Oreo Cheesecake Bars!