Preheat oven to 350F. Line a loaf pan (8.5x4.5" or 9x5") w/ parchment paper.

Cookie dough: In a bowl, whisk together the flour, baking soda, baking powder & salt.

In a separate bowl, whisk brown butter & both sugars. Whisk in egg. Then, whisk in heavy cream & vanilla.

Fold dry ingredients into the wet. Fold in choc chips.

Press ½ of the cookie dough into the bottom of the loaf pan. Cover & place remaining cookie dough in the fridge.

Bake crust at 350F for 12-15 mins, until golden. Remove & cool.

Cheesecake: In a medium bowl, beat cream cheese. Beat in the sugar, vanilla & salt.

Beat in greek yogurt & then egg until just combined.

Pour the filling over crust.

Set the loaf pan in a larger pan (9x13") & fill the bigger pan w/boiling water, reaching halfway up the loaf pan.

Bake at 350F for 35-40 mins, until edges are set & middle is slightly wobbly.

Remove & cool slightly in water bath. Remove from water bath & cool on the counter to room temp. Then chill in fridge for at least 4 hrs or overnight.

Chocolate ganache: Add chocolate to a bowl. Heat heavy cream in the microwave until hot (~1 min). Pour the heavy cream over the chocolate & rest for 5 mins. Then, whisk until smooth.

Remove cheesecake from fridge & pour chocolate ganache on top. Return to fridge until ganache is set (~10 mins).

Top w/ whipped cream; garnish w/ mini cookies.

Slice & enjoy!