Preheat the oven to 350 degrees F and line a 9x9 or 10x10-inch square baking pan with parchment paper.
Add the cookie dough to the bottom of the pan and use your hands to gently press it evenly to cover the whole pan.
In a large bowl or stand mixer fitted with a whisk attachment, beat together the cream cheese, eggs, sugar, vanilla, and salt until smooth.
Pour the cheesecake mixture over the top of the sugar cookie dough and spread it out evenly with a rubber spatula.
Bake for 50 to 60 minutes. The cheesecake should mostly even across the top and light golden brown with a slight jiggle to the center.
Place the cheesecake pan on a wire rack to cool for 1 hour.
Transfer to the refrigerator to chill for at least 6 hours before slicing.
Top with your favorite fruit compote, syrup, pie filling or sauce.
Regular cream cheese blacks may be used instead of whipped. They will need to be softened first. Using whipped allows you to eliminate the wait time for softening and requires less beating and reduces air bubbles in the cheesecake.
Sugar can be increased to 1 cup or reduced to ½ cup to adjust sweetness. I do not recommend using sugar alternatives in this recipe.
1 teaspoon of lemon juice may be added to the filling mixture, if desired.
Chocolate chip cookie dough could also be used.
Cheesecake will sink as it cools, this is normal. Depending on the size of the pan you use, the cheesecake may have a bit of a lip around the edges.
Refrigerate any leftovers for up to 3 days or freeze for up to 3 months.