Preheat oven to 350°F. Spray a 9 inch spring form pan with non-stick baking spray. Place a 9 inch parchment circle on the bottom of the pan and spray again.

In a medium bowl, sift together flour, baking soda, and salt. Set aside.

Use a mixer and beat the butter, brown sugar, and white sugar together for 2 minutes. The butter should be light and fluffy. Add in the vanilla and egg. Mix until combined.

Slowly add in the dry ingredients. Add in chocolate chips and mix until all combined.

Pour all of the cookie dough into the pan. Compact the cookie dough on the bottom.

Bake for 18-23 minutes. The crust should be golden brown.

White the crust is cooking, start on the edible cookie dough. In a medium bowl, sift the flour and salt together. Set aside.

Using a mixer, beat the butter, brown sugar, and white sugar together for 2 minutes on medium. The butter should be fluffy. Add in the vanilla and milk.

Slowly add in the dry ingredients, once combined, scrape the bowl. Then, add in both chocolate chips. Mix again until combined.

Grab a cookie sheet and top with parchment paper. Take a tiny amount of dough and roll it into a ball. The size should be the size of chick peas to the size of large blueberries. This will make a lot of cookie dough balls.

Place cookie sheet with cookie dough balls in the freezer until ready to add into the cheesecake. The cookie dough should be very firm. It should be at least 15 minutes in the freezer.

Once the cookie crust is done baking, allow it to slightly cool while making cheesecake batter. Lower the heat to 325°F.

Using a mixer, beat the cream cheese on high for 1 minute. Scrape the bowl. The cream cheese should be fluffy. Add in the sugar and beat again on high for 1 minute. Scrape the bowl. There should be no large chunks of cream cheese left.

Add in the vanilla, sour cream, and heavy cream. Mix on low until combined, then turn to medium-high and beat for 30 seconds. It should be creamy with no chunks of cream cheese. Scrape the bowl. If there are cream cheese chunks beat again for 30 seconds.

Add in the eggs one at a time on low. Mix until just combined. Scrape the bowl one more time and mix for 10 more seconds. Add in the mini chocolate chips and ⅔rds of the frozen cookie dough balls. Since it is frozen, it will remain as cookie dough as it bakes. Use a rubber spatula to gently stir it together.

Water Bath. Use one of the two methods. Both methods will need hot steaming water and a roasting pan. 1. My favorite. Use a 10 inch cake pan and place the springform pan inside the cake pan. Then, put the cake pan in the roasting pan and fill roasting pan with hot water about halfway up the cake pan.. 2. Cover spring form pan 2 times with aluminum foil to prevent water getting into pan. Then, fill roasting pan with hot water and place spring form pan in the water.

Bake for 75-90 minutes. The cheesecake should be light golden brown on the edges with no cracks. The cheesecake is done baking when there is a slight jiggle in the middle and the edges are set. Prop oven door open and turn off the oven. Let cheesecake slowly cool in oven for 30 minutes.

Take cheesecake out of water bath and transfer to a cooling rack. Allow the cheesecake to cool completely before wrapping in aluminum foil and storing in the fridge. Cheesecake needs to cool for at least 6 hours or overnight.

Take the pan off the cheesecake and remove the parchment circle. Pour chocolate chips in a small bowl. Take the cookie dough balls out of the freezer and place on the counter.

Use a saucepan on medium-low heat the heavy cream until hot and steaming. Pour heavy cream on top of chocolate chip and let it sit for 1 minute and 30 seconds. Then, use a rubber spatula to stir until ganache is smooth and silky.

If there is still chocolate chunks remaining, then heat in microwave for 10 second intervals until melted. If the chocolate gets too hot, let cool for 5 minutes before using.

Pour the ganache into the middle of the cheesecake. Use an icing spatula to smooth the ganache.

Place in the fridge for 10 minutes for the ganache to set.

While the ganache is chilling, place a metal mixing bowl and whisk attachment in the freezer for 10 minutes.

Using a mixer, beat heavy cream, powdered sugar, and vanilla on high until stiff peaks form.

Pipe whipped cream on the cheesecake. Top with cookie dough balls and mini chocolate chips.