Preheat your oven to 350°F (175°C) and grease a 9" springform pan with cooking spray.

In a mixing bowl, cream together the room temperature butter, brown sugar, granulated sugar, vanilla extract, and egg until light and fluffy.

Gradually incorporate the all-purpose flour, baking soda, salt, and semi-sweet chocolate chips. Firmly press this mixture into the bottom of the prepared pan, creating an even layer, and bake for 18–23 minutes until golden.

For the edible cookie dough, heat-treat the all-purpose flour by spreading it on a baking sheet and baking it at 300°F (150°C) for 7–8 minutes. Allow it to cool completely before mixing it with butter, brown sugar, granulated sugar, vanilla extract, and milk.

Stir in the cooled flour, salt, and mini chocolate chips until well combined. Roll this mixture into 1½ teaspoon-sized balls and freeze for at least 10 minutes until firm.

Once the edible cookie dough is chilled, reduce the oven temperature to 325°F (163°C). In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add in the sugar, sour cream, and heavy whipping cream, mixing on low to medium speed until fully combined. Incorporate the eggs, one at a time, ensuring they are well mixed before adding the next.

Gently fold in the mini chocolate chips and ⅔ of the frozen cookie dough balls.

Pour the cheesecake filling over the cooled cookie crust in the springform pan. Prepare a water bath for additional moisture by placing the cheesecake pan inside a larger baking dish filled with hot water that comes halfway up the sides of the springform pan.

Bake for 75–90 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and crack the door to allow the cheesecake to cool for 30 minutes before removing it from the water bath and chilling it overnight in the refrigerator.

To make the ganache, heat the heavy cream in a small saucepan until just simmering. Pour it over the chocolate chips in a heatproof bowl and let it sit for 1.5 minutes. Stir until smooth and glossy.

Once the cheesecake has chilled overnight, pour the ganache over the top, allowing it to coat evenly and set briefly in the fridge.

For the whipped cream topping, whip the heavy cream with powdered sugar and a splash of vanilla until stiff peaks form. Using a piping bag, decorate the top of the cheesecake with the whipped cream.

Garnish with remaining cookie dough balls and mini chocolate chips before serving.