Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
With floured fingers, break up cookie dough into pan; press evenly in bottom to form crust. Bake 15 minutes. Remove pan from oven; cool 10 minutes.
While crust is cooling, in medium bowl, beat cream cheese and sugar with electric mixer on medium to high speed until light and fluffy. Beat in eggs one at a time on medium speed until well blended. Add remaining ingredients; beat until smooth, scraping down side of bowl occasionally.
Pour cream cheese mixture over cooled baked crust; spread evenly with spatula.
Bake 40 to 50 minutes longer or until sides of cheesecake are firmly set but center jiggles slightly, checking doneness at 35 minutes. (Cheesecake center will firm up during cooling.) Cool about 2 hours or until completely cooled.
Refrigerate bars at least 5 hours or overnight before serving for best results. With warm wet knife, cut into 4 rows by 4 rows. Store in refrigerator.