Preheat the oven to 350F. Spray an 8x8" baking dish with non-stick spray.

Make the fat head dough by placing cream cheese and shredded mozzarella into a microwave-safe bowl, and cooking on high power until fully melted and combined - about 3 mins.

Working quickly, add the almond flour, sweetener, melted butter, egg whites, vanilla extract, and baking powder. Stir, beat, or knead the dough until fully combined.

Separate the dough into a roughly 60/40 ratio, and spread the larger amount onto the base of the baking dish.

In a stand mixer, beat together room temperature cream cheese, sweetener, an egg, and more vanilla extract until smooth. 

Spoon the cheesecake mixture into the baking dish and smooth it over the cookie dough. Make small balls with the remaining dough, then flatten them and place them over the cheesecake layer. It is OK if they overlap slightly.

Bake for 20 minutes or until the top starts to turn golden brown. Add the sprinkles over the top after it has been removed from the oven.

Let cool for one hour, then cut into 12 or 16 portions (see notes).