Preheat the oven to 350F. Grease and line a loaf pan (8.5x4.5” or 9x5”) with parchment paper; set aside.

Start by preparing the cookie dough. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a separate large bowl, whisk together the brown butter and both sugars. Whisk in the egg until well combined and lighter in color. Then, whisk in the heavy cream and vanilla until combined.

Add the dry ingredients to the wet, and fold until just combined. Then, fold in the chocolate chips.

Divide the dough in half, and press half of the cookie dough into the bottom of the prepared pan (~½” in height). Cover and place the rest of the cookie dough in the fridge to use the next day for mini cookies for garnishing.

Bake the crust at 350F for 12-15 minutes, until golden. Remove and allow to cool before adding the filling.

In a medium bowl, beat the cream cheese to smooth. Add the sugar, vanilla, and salt, and beat.

Add the greek yogurt and beat until smooth. Then, add the egg and beat until just combined, being careful not to over mix.

Put a pot of water on the stove to start boiling.

Pour all of the cheesecake filling over the cookie crust.

Set the loaf pan in a larger baking pan (9x13”), and fill the bigger pan with the boiling water, until the water reaches halfway up the loaf pan.

Bake at 350F for 35-40 minutes, until the edges are set and the middle is still slightly wobbly.

Remove from the oven and let cool slightly in the water bath. Then, remove it from the water bath, and let cool on the counter to room temperature. Place into the fridge for at least 4 hours or overnight.

Once ready to serve, make the chocolate ganache. Place the chocolate into a small bowl. Heat the heavy cream in the microwave until hot (~1 minute). Pour the hot heavy cream over the chocolate and let sit for 5 minutes. Then, whisk until smooth and glossy. Remove the cheesecake from the fridge and pour the chocolate ganache on top. Return the cheesecake to the fridge for 10 minutes or until the ganache is set.

If desired, prepare mini brown butter chocolate chip cookies for garnishing. Preheat the oven to 375F. Use a small (1 tbsp) cookie scoop, to scoop the remaining cookie dough onto a baking sheet lined with parchment paper. Bake the mini cookies at 375F for 5-7 minutes, until golden. Remove and allow to cool.

Once ready to serve, prepare the whipped cream. Add the cream cheese, sugar, and vanilla to a large bowl, and beat until smooth. Add the heavy cream and beat until thickened.

Spread or pipe the whipped cream over the cheesecake, then garnish with the mini cookies.

Slice and enjoy!