Make cookie crumbs crust by crushing cookies in a ziplock bag and mix in melted butter. Divide crumbs into 6 ramekins and press into each base to form a crust. Bake for 12 minutes and set aside to cool. Beat softened cream cheese in a mixing bowl until smooth, add 1/2 cup sugar substitute and vanilla. Mix until sugar substitute is dissolved. In a separate bowl, whip heavy whipping cream and 1/4 cup sugar substitute until stiff peaks form. Fold whipped cream into cream cheese mixture. Top crusts with cheesecake mixture and chill in refrigerator until ready to serve.
Optional garnish: low-carb salsa, sour cream, cilantro (not included in nutritional facts below)
To make filling, mince onions and jalapeno in food processor or Ninja chopper and and saute with 2 cans green chillis for a few minutes, just until onion begins to brown. Add chicken, 1/2 cup chicken broth, cream, and paprika. Bring mixture to a light boil, stiring constantly, and remove from heat. To make sauce, melt butter and cream cheese in a medium saucepan, whisking constantly. Once softened, whisk in 1 1/2 cups chicken broth. Add remaining chilies and 1 1/2 cups grated cheese. Stir until cheese is melted and then whisk in pepper and xanthan gum. Fill each low-carb tortilla with 1/3 cup filling, roll, and place in a casserole dish (9×13 inch). Cover with sauce and top with remaining cheese. Bake at 350°F for 30 minutes. If desired top with 1 tablespoon salsa, cilantro leaves, and sour cream.