1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. Mix the cookie crumbs with melted butter until evenly moistened, then press the mixture firmly into the bottom of the pan.

3. Bake the crust for 8 to 10 minutes, then set it aside to cool.

4. Beat the softened butter, brown sugar, and granulated sugar until creamy.

5. Add milk and vanilla to the cookie dough mixture, then mix in the heat-treated flour and salt.

6. Fold in 1/2 cup mini chocolate chips, then roll the cookie dough into small pieces and chill while preparing the filling.

7. Beat the cream cheese until smooth, then add sugar and mix until creamy.

8. Mix in sour cream, vanilla extract, and heavy cream until combined.

9. Add the eggs one at a time on low speed, mixing only until each egg is incorporated.

10. Pour half of the cheesecake filling over the cooled crust.

11. Scatter half of the chilled cookie dough pieces over the filling.

12. Add the remaining cheesecake batter, then top with the rest of the cookie dough pieces and remaining mini chocolate chips.

13. Bake for 60 to 75 minutes, until the edges are set and the center still has a gentle wobble.

14. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.

15. Cool to room temperature, then refrigerate for at least 6 hours or overnight before slicing.