Preheat oven to 350 °F (175 °C). Butter and line a 9″ springform pan with parchment and spray again.

For crust: beat butter with brown and white sugar until light; add vanilla and egg until mixed. Whisk in flour, baking soda, and salt, then fold in chocolate chips. Press into bottom of pan and bake 18–23 min until golden. Let cool slightly.

Heat‑treat flour for edible dough: bake spread on a parchment‑lined sheet at 300 °F until 160 °F internal, then cool.

Meanwhile form cookie dough: beat butter and sugars until fluffy, add vanilla and milk, then stir in flour and salt. Fold in both chocolate chips. Roll into ~1½‑tsp balls, then freeze at least 10 min.

Lower oven to 325 °F (163 °C).

Mix cheesecake filling: beat cream cheese on high until smooth; add sugar and beat again. Mix in sour cream, heavy cream, and vanilla on low, then medium‑high; scrape bowl. Add eggs one at a time on low. Fold in mini chips and ⅔ of frozen dough balls.

Pour cheesecake batter over crust. Setup a water bath (either place springform pan inside a cake pan in a roasting pan filled halfway with hot water, or wrap pan in foil). Bake 75–90 minutes until edges are set and center jiggles slightly.

Turn off oven, prop door open, and let cheesecake cool in oven for 30 min. Remove and finish cooling on rack. Chill overnight (minimum 6 hours).

For ganache: heat cream over medium‑low until steaming; pour over chocolate chips, let sit 1½ min, then stir until smooth. Let set 10 min in fridge.

Whip cream, sugar, and vanilla until stiff peaks. Pipe onto chilled cheesecake. Garnish with remaining cookie‑dough balls and extra mini chips. Chill until serving.