Instructions

• Preheat oven to 325°F. Lightly grease the bottom and sides of a 10-inch springform pan.
• Make the cookie dough: In a medium bowl, beat ½ cup softened butter, ½ cup sugar, and ½ cup packed light brown sugar until smooth. Add 2 tablespoons milk and 2 teaspoons vanilla extract and blend. Stir in 1 cup all-purpose flour (heat treated - see note), 1/4 teaspoon salt, and 1 cup mini chocolate chips until just combined.
• Form the cookie dough into small balls about 1 1/2 teaspoons each. Place the balls on a wax-paper-lined plate or baking sheet and freeze while you make the crust and filling. Reserve a few cookie dough balls to use on top of the finished cheesecake.
• Make and prebake the crust: In a medium bowl, combine 1 1/2 cups graham cracker crumbs (or chocolate cookie crumbs), 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake in the preheated oven for 6 minutes. Remove from oven and set aside.
• Make the cheesecake batter: In a large bowl, beat 4 (8-ounce) packages cream cheese (softened to room temperature) and 1 cup sugar on medium speed until smooth and free of lumps. Add the 4 large eggs one at a time, mixing on low speed after each just until incorporated. Add 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, and 1 cup sour cream; mix on low speed just until blended. Scrape down the bowl as needed. Do not overmix.
• Assemble cheesecake with cookie dough pieces: Pour about half of the cheesecake batter over the prebaked crust and spread gently to an even layer. To the remaining batter, gently fold in the remaining cookie dough balls (except the reserved few) and 1 cup mini chocolate chips. Pour this mixture over the layer in the pan and spread evenly, trying to distribute cookie dough balls so slices will contain them.
• (Optional) If using a water bath to reduce cracking, tightly wrap the outside bottom and sides of the springform pan with aluminum foil, place the pan in a larger roasting pan, and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
• Bake the cheesecake at 325°F for 60 minutes. The center should still have a slight jiggle when done. Turn off the oven, crack the oven door open several inches, and let the cheesecake sit in the oven for 30 minutes.
• Remove the cheesecake from the oven and from the water bath if used. Let it cool completely on a wire rack. Once cooled to room temperature, refrigerate until thoroughly chilled (best if chilled overnight).
• Make the whipped cream garnish: In a bowl, whip 1 cup heavy whipping cream with 1/3 cup powdered sugar until soft peaks form.
• To serve: Release and remove the springform ring, slice the cheesecake, top slices with whipped cream, the reserved cookie dough balls, and additional mini chocolate chips as desired.