Preheat your oven to 350°F (175°C). Line a 9" springform pan with parchment paper and butter it generously.

In a mixing bowl, beat the room temperature butter with brown and white sugar until light and fluffy (about 3 minutes). Stir in vanilla and the egg until well combined.

Whisk together the flour, baking soda, and salt, then fold into the butter mixture along with the chocolate chips.

Press the crust firmly into the bottom of your springform pan and bake for 18–23 minutes, until golden brown. Let cool slightly.

Prepare edible cookie dough by heat-treating your flour: spread it on a parchment-lined baking sheet and bake at 300°F until it reaches an internal temperature of 160°F (around 5-7 minutes). Allow to cool completely.

In a mixing bowl, beat together butter and sugars until fluffy. Add the vanilla and milk, then mix in the cooled flour and salt. Fold in both types of chocolate chips. Roll the dough into ~1½ tsp balls and freeze for at least 10 minutes.

Lower the oven temperature to 325°F (163°C). In a large bowl, beat the cream cheese on high until smooth and creamy (3-4 minutes). Gradually add the sugar and continue to beat until combined.

Mix in the sour cream, heavy cream, and vanilla on low, then switch to medium-high until smooth, scraping down the sides of the bowl.

Incorporate the eggs one at a time, mixing on low speed after each addition. Gently fold in the mini chocolate chips and ⅔ of the frozen cookie dough balls.

Pour the cheesecake batter over the cooled crust.

To set up a water bath for even cooking, either place your springform pan in a larger cake pan filled halfway with hot water or wrap it in foil and place it in a larger roasting pan filled with hot water.

Bake for 75–90 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, prop the door open, and let the cheesecake cool in the oven for 30 minutes.

Remove the cheesecake from the oven and cool it on a wire rack to room temperature before chilling it in the refrigerator overnight (or a minimum of 6 hours).

In a small saucepan over medium-low heat, bring the cream to a steaming point. Pour it over chocolate chips in a bowl and let it sit for 1½ minutes. Stir until smooth and allow it to set in the fridge for about 10 minutes.

In a clean bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form, then pipe it onto your chilled cheesecake.

Garnish with remaining cookie-dough balls and extra mini chips. Chill until serving.