Preparation Steps

• Preheat oven to 300°F. Line a large baking sheet with parchment paper and evenly spread all-purpose flour. Heat flour for 5-7 minutes, then let cool completely to kill bacteria.
• Beat unsalted butter with brown and granulated sugar on medium-high speed for 1-2 minutes until fluffy. Add cold heavy cream, vanilla extract, and salt; mix until incorporated.
• Gradually mix in heat-treated flour on low speed until just combined. Stir in mini chocolate chips evenly.
• Press 2 cups of cookie dough into the bottom of a lightly greased springform pan and refrigerate to chill. Form 10 large and several small cookie dough balls; refrigerate.
• Beat softened cream cheese with 1 cup powdered sugar until light and smooth. In a separate bowl, whip heavy cream with 0.5 cup powdered sugar and vanilla until stiff peaks form.
• Gently fold whipped cream into cream cheese mixture. Fold in small cookie dough balls gently until evenly distributed.
• Spread cheesecake batter evenly over cookie dough crust in springform pan. Cover loosely with plastic wrap and refrigerate at least 6 hours or overnight until set.
• Loosen cheesecake edges with a butter knife, remove outer ring from springform pan carefully.
• Pipe dollops of whipped topping on top of cheesecake, sprinkle chocolate chips, then top each dollop with a large cookie dough ball. Slice and serve.