Preheat oven to 350 degrees. Line a 9x9 baking dish with parchment paper. Set aside.

In a bowl, combine crushed cookie crumbs with melted butter. Press into the bottom of the prepared baking pan. Bake for 10 minutes. Remove from oven and let cool.

In a food processor, combine cream cheese, sugar, eggs and sour cream. Process until smooth. Pour over cooled crust.

Put cookie butter in a microwave safe bowl and microwave for 30 seconds. Stir until smooth. Drop by tablespoons onto cheesecake mixture and swirl with a knife.

Bake in oven for 45 to 55 minutes or until set. Refrigerate for one hour before slicing.