Root Beer Float Dream Bars

Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
In a medium bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
In a food processor, pulse the Golden Oreos until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

In a mixing bowl, beat 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.

Pour 1/4 cup root beer into a medium bowl. Stir for 1-2 minutes to remove some of the gas. Sprinkle the envelope of Knox unflavored gelatin over the root beer and stir gently to mix. Let sit for 5 minutes.
Pour 3/4 cup root beer into a glass liquid measuring cup. Stir for 1-2 minutes to remove the gas. Place the measuring cup into the microwave and heat root beer to boiling, about 1 minute 40 seconds. Gently pour over the gelatin mixture and stir for about 5 minutes until gelatin has completely dissolved.
Pour in 1/2 cup cold root beer and both drams of LorAnn Root Beer Oil. Mix well. Place into refrigerator until well cooled, but not set - about 8-10 minutes.

In a mixing bowl, beat 8 ounces of the cream cheese until smooth.
Slowly pour in the chilled root beer gelatin while gently mixing everything together on low. Scrape the bottom and sides of the bowl as needed. Once completely smooth, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
Gently spread the root beer cream onto the cheesecake layer and spread evenly with an offset spatula.
Place into the refrigerator overnight or for a minimum of 8 hours. Flavors will develop more as it sits.
When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
Serve with dollops of additional Cool Whip of my Stabilized Whipped Cream and maraschino cherries.