Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan. Grease the pan lightly.

Cream together the unsalted butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Beat in the egg until combined, then gradually incorporate the flour, baking soda, salt, and chocolate chips. Press the dough into the bottom of the pan and bake for 18-23 minutes. Allow it to cool completely.

Heat-treat the all-purpose flour by spreading it on a baking sheet and baking it at 300°F for about 7-8 minutes. Cream together butter, granulated sugar, brown sugar, and vanilla. Stir in treated flour, milk, and mini chocolate chips until a dough forms. Shape into small balls and freeze for about 10 minutes.

Lower the oven temperature to 325°F (163°C). Beat the cream cheese until smooth, then add granulated sugar, sour cream, heavy cream, and vanilla. Incorporate the eggs one at a time and fold in mini chocolate chips and ⅔ of the frozen cookie dough balls.

Pour the cheesecake batter over the cooled cookie crust. Bake for 75-90 minutes, or until the edges are set but the center is jiggy. Turn off the oven and let it cool inside for 30 minutes. Refrigerate overnight.

For the ganache, heat the heavy cream until it simmers, pour over chocolate chips, and stir until smooth. Chill briefly until slightly thickened.

Beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Pipe or spread over the chilled cheesecake.

Garnish with remaining cookie dough balls and mini chocolate chips. Slice and serve chilled.