Preheat your oven to 350°F (175°C). In a large bowl, cream together softened unsalted butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy. Beat in one egg, then carefully fold in all-purpose flour, baking soda, and a pinch of salt. Stir in semi-sweet chocolate chips, ensuring they're evenly distributed. Press this cookie mixture into a greased springform pan and bake for 18–23 minutes, or until the edges are golden. Allow to cool slightly.

While the crust cools, heat-treat the all-purpose flour by spreading it on a baking sheet and baking at 300°F (149°C) for 7-8 minutes. Once cooled, cream together unsalted butter, brown sugar, granulated sugar, and milk in a mixing bowl. Gradually incorporate the cooled, heat-treated flour and a dash of salt, then fold in mini chocolate chips. Roll this dough into bite-sized balls and place them in the freezer for about 10 minutes to firm up.

Reduce the oven temperature to 325°F (163°C). In a large mixing bowl, beat the room-temperature cream cheese until smooth, ensuring there are no lumps. Gradually add in the sugars and sour cream, followed by heavy whipping cream and vanilla extract, mixing until well combined. Add the eggs one at a time, folding in the mini chocolate chips and two-thirds of the frozen cookie dough balls at the end.

Pour the cheesecake filling over the cooled cookie crust, spreading it evenly with a spatula. To create a water bath for even baking, place the springform pan in a larger baking dish filled with hot water. Bake for 75-90 minutes, or until the edges are set but the center jiggles slightly. After baking, turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes; then refrigerate for at least 6 hours or overnight to firm up.

For the ganache, heat heavy cream until steaming, then pour it over chocolate chips in a bowl. Stir until smooth and glossy, then chill it briefly in the refrigerator. While the ganache cools, whip remaining heavy cream with powdered sugar until stiff peaks form. Once the cheesecake is chilled, pipe or spread the whipped cream on top, drizzle with ganache, and garnish with remaining cookie dough balls and chocolate chips.