Christmas Sugar Cookie Greek Yogurt Cheesecake

To make the cookie base:

1. Preheat your oven to 350°F.
2. In a large bowl, beat together the monk fruit and softened butter until smooth and creamy. 
3. Add in the egg and vanilla and beat until well combined.
4. In a small bowl, mix together the flour, cornstarch, baking powder, and salt. Then, stir it into the butter mixture until it forms a dough.
5. Line a small plate with parchment paper and press 1/2 cup of the cookie dough onto it, about 1/4 inch thick. It doesn't need to be perfect. Place the plate in the freezer.
6. Press the remaining cookie dough flat into the bottom and slightly up the sides of a 9-inch spring form pan, and bake until the edges are golden brown, about 20 minutes.
7. Let cool to room temperature for 5 minutes and then refrigerate for 10 minutes to really set the crust. Reduce the oven temperature to 325°F.

To make the cheesecake:

1. While the cookie base sets in the refrigerator, beat together the softened cream cheese and monk fruit until JUST combined. You don't want to add in too much air.
2. Add the Greek yogurt, eggs, and vanilla and beat until just combined and the cream cheese is smooth.
3. Once the cookie base has cooled for 10 minutes, pour cheesecake mixture into it and gently smooth the top with a spatula or knife.
4. Remove the reserved 1/2 cup of cookie dough from the freezer and crumble it into small pieces all over the top of the cheesecake. You will need to cover the majority of the cheesecake.
5. Bake until the cheesecake rises slightly and the outsides are set, and just a small circle in the center of the cheesecake is still jiggly, about 1 hour to 1 hour and 5 minutes. Then, turn off the oven, crack open the oven door, and leave the cheesecake in there for 15 minutes.
6. Remove the cheesecake from the oven and GENTLY run a very sharp knife around the sides of the pan to loosen the cheesecake. Then let the cake stand until it reaches room temperature. Once it's at room temperature, cover and refrigerate for at least 6 hours to overnight.
7. After it's set, slice and serve.