Instructions

• Preheat oven to 325°F. Lightly grease the bottom and sides of a 10-inch springform pan.
• Heat-treat the 1 cup all-purpose flour for the cookie dough: spread the flour in an even layer on a small baking sheet and bake in the preheated oven 5–7 minutes, stirring once. Remove and let the flour cool.
• Make the cookie dough: In a medium bowl, beat ½ cup softened butter, ½ cup sugar, and ¼ cup packed light brown sugar until creamy. Add 2 tablespoons milk and 2 teaspoons vanilla extract and mix to combine. Stir in the cooled heat-treated 1 cup all-purpose flour, ¼ teaspoon salt, and 1 cup mini chocolate chips until a dough forms.
• Form and chill cookie dough balls: Roll the dough into small balls about 1–1½ teaspoons each. Place the balls on a wax paper–lined plate or baking sheet and put them in the freezer to firm while you make the crust and filling. Reserve a few balls to decorate the top of the cheesecake later.
• Make the crust: In a medium bowl, combine 1½ cups graham cracker crumbs (or chocolate cookie crumbs), ¼ cup sugar, and 6 tablespoons melted butter. Press the mixture firmly onto the bottom and about 1 inch up the sides of the prepared springform pan. Bake the crust in the oven for 6 minutes. Remove from the oven and set aside.
• Make the cheesecake batter: In a large bowl using an electric mixer, beat 4 (8-ounce) packages cream cheese (softened) and 1 cup sugar on medium-high speed until smooth and lump-free, scraping the bowl as needed. With the mixer on low, add the 4 large eggs one at a time, mixing just until each is incorporated. Add 1 tablespoon all-purpose flour and 1 teaspoon vanilla extract and mix to combine. Add 1 cup sour cream and mix just until blended—do not overmix.
• Assemble the cheesecake: Pour half of the cheesecake batter into the prepared crust and spread it evenly. Gently fold the remaining chilled cookie dough balls (except those you reserved for the top) and 1 cup mini chocolate chips into the remaining half of the batter. Pour that mixture over the batter in the pan, spreading gently to distribute the cookie dough balls evenly so they are spread through the cake.
• Top and prepare for baking: Arrange the reserved cookie dough balls on top of the batter as desired and sprinkle with the reserved mini chocolate chips for sprinkling.
• (Optional) Water bath: If you prefer, wrap the outside bottom of the springform pan tightly in foil and set the pan inside a larger roasting pan. Carefully pour hot water into the roasting pan to come about halfway up the sides of the springform pan.
• Bake: Bake the cheesecake at 325°F for 60 minutes. The center should still have a slight jiggle when done. Turn off the oven and prop the oven door open several inches; leave the cheesecake in the oven for an additional 30 minutes.
• Cool and chill: Remove the cheesecake from the oven and from the water bath (if used). Let it cool completely on a wire rack, then refrigerate until thoroughly chilled. For best results chill overnight.
• Make the whipped cream: In a medium bowl, whip 1 cup heavy whipping cream with 1/3 cup powdered sugar until soft peaks form.
• Serve: Remove the sides of the springform pan, slice the cheesecake with a clean, warm knife for neat slices, and top each slice with whipped cream and a sprinkling of mini chocolate chips.