In KitchenAid (or with hand mixer), cream cream cheese. Add sugar and beat on medium-speed until well-combined.
Add in sour cream, stirring until just combined.
Stir in vanilla.
With mixer on low speed, add in eggs one at a time, stirring until just combined.
Pour cheesecake batter into prepared pan over cookie dough.
Scatter the remaining cookie dough (you will probably have to break off pieces of the dough to the desired size) over the top of the cheesecake batter, pressing slightly into the batter.
Transfer to oven and bake for 45-50 minutes (edges should be set, center may jiggle slightly but should spring back if lightly touched and should not be liquid).
Allow to cool on stovetop for at least one hour before transferring to refrigerator and allowing to chill for at least 6 hours before cutting and serving.