Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Cream together the unsalted butter, brown sugar, granulated sugar, and vanilla until light and fluffy. Add the egg and mix well, then combine with flour, baking soda, and salt, folding in chocolate chips. Press into the pan and bake for 18–23 minutes until golden brown. Allow to cool.

Heat-treat ½ cup of all-purpose flour by baking it at 300°F (149°C) for 7–8 minutes. Cream unsalted butter, brown sugar, granulated sugar, vanilla, and milk until smooth. Mix in the cooled flour and fold in chocolate chips. Roll into 1½ teaspoon balls and freeze for 10 minutes.

Lower oven temperature to 325°F (163°C). Beat cream cheese until smooth, then mix in sugar, sour cream, heavy cream, and vanilla until blended. Add eggs one at a time, mixing just until combined. Fold in chocolate chips and two-thirds of the cookie dough balls.

Pour the cheesecake filling over the cooled crust. Set a water bath and bake for 75–90 minutes until the edges are set. Cool in oven for 30 minutes before chilling overnight.

Heat cream until steaming, then pour over chocolate chips. Stir until smooth. Pour ganache over cooled cheesecake. Whip heavy cream with powdered sugar until stiff peaks form, pipe on top, and garnish with cookie dough balls and chocolate chips.