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Preheat the oven to 350°F (175°C). Line a 7x2.5 -inch baking pan with parchment paper or a foil.
In a medium bowl, cream the cream cheese and sugar until smooth.
Add the egg and flour until well combined.
Stir in the heavy cream and vanilla extract.
Fold in the chocolate chips.
Chill in the fridge until the cookie dough is ready.
In a large bowl, combine browned butter, granulated sugar, brown sugar and vanilla.
Add the eggs and mix well.
Whisk together the flour, baking soda, and salt. Mixing until just combined.
Fold in the chocolate chips.
Press about two-thirds of the cookie dough evenly into the prepared baking pan to form a base layer.
Pour the cheesecake batter over the cookie dough layer, spreading it evenly.
Crumble the remaining cookie dough over the cheesecake layer.
Bake for 35-40 minutes, or until the cheesecake layer is set and the cookie dough on top is lightly golden.
Let the cheesecake cool completely in the pan on a wire rack.
Once cooled, refrigerate for at least 4 hours or overnight before cutting.