Preheat oven to 325°F. Spray a 9-inch spring form pan with oil spray. Line the bottom with parchment paper and spray again.

Combine the arrowroot powder with 6 tablespoons of water and set aside.

Combine the cookie crumbs with melted butter and press firmly into the prepared pan. Refrigerate while you prepare the filling.

In a high-speed blender or mixer, combine the cream cheese, 1 ¼ cups sour cream, ¾ cups sweetener, and blend or mix until smooth. Add the arrowroot mixture and vanilla and blend until fully combined. Pour into the pan and bake for 50 – 55 minutes or until the middle is mostly set. Turn off the oven, open the oven door and leave for 1 hour to cool slowly.

Combine the remaining 1 cup sour cream with 2 tablespoons sweetener and spread evenly over the top of the cheesecake. Cover and refrigerate for at least 4 hours or up to 2 days.