Instructions

• Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.
• Make the chocolate chip cookie dough: In a bowl using an electric mixer, cream together 1/2 cup (113.5 g) softened unsalted butter, 1/2 cup (100 g) granulated sugar, and 1/2 cup (110 g) light brown sugar on medium speed until light and fluffy, about 3 minutes. Add 2 tablespoons milk and 2 teaspoons vanilla extract and mix until combined. Reduce mixer speed to low and add 1 cup (125 g) all-purpose flour and 1/4 teaspoon salt, mixing just until combined. Fold in 3/4 cup (135 g) mini chocolate chips with a rubber spatula. Scoop teaspoon-size portions of dough and place them on a large plate; freeze the dough balls until firm, at least 15 minutes.
• Make the crust: In a medium bowl, stir together the finely crushed crumbs from 24 whole Oreo cookies (filling included) and 6 tablespoons melted unsalted butter with a fork until evenly moistened. Press the mixture into the bottom and about halfway up the sides of the prepared springform pan in an even layer. Refrigerate the crust while you prepare the filling.
• Make the cheesecake filling: In a mixing bowl on medium-low speed, beat 32 ounces (907.19 g) room-temperature cream cheese, 1 cup (200 g) granulated sugar, 2 tablespoons all-purpose flour, and a pinch of salt until creamy and no lumps remain, about 3 minutes. Scrape down the bowl, add 1/2 cup (119 ml) heavy cream and 1 teaspoon vanilla extract, and beat to combine. Add 3 whole eggs and 1 egg yolk one at a time, beating about 15 seconds after each addition. Stir a few times with a rubber spatula to ensure even incorporation.
• Fold the cookie dough balls and 1/2 cup (90 g) mini chocolate chips into the cheesecake batter gently, keeping the dough balls intact as much as possible (they should be firm from freezing).
• Pour the filling into the chilled Oreo crust and spread to an even layer. Place the springform pan on a foil-lined rimmed baking sheet.
• Bake at 350°F (175°C) for 45 to 60 minutes, or until the outer 2 inches of the cheesecake look set and puffed but the center still jiggles slightly when you gently move the pan.
• After baking, turn the oven off, crack the oven door open, and leave the cheesecake inside the warm oven for 1 hour.
• Remove the cheesecake from the oven and transfer it to a wire cooling rack. Run a thin knife around the edge between the cake and the pan to loosen it. Allow the cheesecake to cool completely to room temperature.
• Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully chilled and set.
• Remove the cheesecake from the refrigerator 30 minutes before serving. Unmold the springform pan, transfer the cheesecake to a serving platter, slice, and serve.
• Store any leftover cheesecake in the refrigerator for up to 1 week.