Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the unsalted butter and both sugars until light and fluffy. Mix in the vanilla extract and egg until well combined. Whisk together the dry ingredients before folding them into the wet mixture with the chocolate chips. Press into the bottom of a 9-inch springform pan and bake for 18-23 minutes.

For the edible cookie dough, heat-treat the flour at 300°F (150°C) for about 7-8 minutes. Cream together unsalted butter and both sugars until fluffy. Add the vanilla extract and milk, then incorporate cooled flour and salt, folding in the chocolate chips. Roll into small balls and freeze for at least 10 minutes.

Lower your oven temperature to 325°F (163°C). Beat room-temperature cream cheese until smooth, then mix in the granulated sugar, sour cream, heavy cream, and vanilla extract, mixing on low speed. Carefully add the eggs one at a time and fold in mini chocolate chips and ⅔ of the frozen cookie dough balls.

Pour the cheesecake filling over the pre-baked crust. Place the springform pan inside a larger pan filled with hot water to create a water bath. Bake for 75-90 minutes until the edges are set but the center jiggles slightly. Cool inside for 30 minutes before transferring to the refrigerator to chill overnight.

To prepare ganache, heat heavy whipping cream until it simmers, then pour over semi-sweet chocolate chips. Let sit for a few minutes and stir until smooth, then cool slightly before topping the cheesecake.

Beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This will be the topping for the cheesecake.

Remove the cheesecake from the springform pan, drizzle the ganache over the top, pipe whipped cream on top, and garnish with remaining edible cookie dough balls. Chill for an additional hour before serving.