Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing and lining it with parchment paper.

In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy. Mix in the vanilla extract and egg, then slowly add the dry ingredients followed by the semi-sweet chocolate chips. Press into the prepared pan and bake for 18-23 minutes.

Heat-treat the all-purpose flour until it reaches 160°F. In a separate bowl, mix the softened unsalted butter, granulated sugar, and brown sugar. Combine with the heat-treated flour, vanilla extract, milk, salt, and mini chocolate chips, roll into balls, and freeze.

Lower the oven to 325°F (163°C). Beat the softened cream cheese until smooth, then add sugar, sour cream, heavy whipping cream, and vanilla until mixed.

Add the eggs one at a time, mixing in between. Gently fold in mini chocolate chips and most of the cookie dough.

Pour the cheesecake batter over the cooled cookie crust and bake in a water bath for 75-90 minutes.

Let the cheesecake cool in the oven as it cools down for 30 minutes, then chill for at least 6 hours.

Make the chocolate ganache by heating the heavy cream and pouring over semi-sweet chocolate chips, stirring until smooth.

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

Pour the ganache over the chilled cheesecake, pipe whipped cream on top, and garnish with the remaining cookie dough balls and mini chocolate chips.