Start by heat treating the flour. To heat treat flour, you can use the oven or the microwave method. Pre-heat the oven to 300ºF, spread the flour on a baking sheet lined with parchment paper on an even layer. Bake for 10 minutes, stirring in between, until the flour reaches 160ºF. To use the microwave method, place the flour in a microwave-safe bowl and microwave for 30 second increments, stirring in between, until it reaches 160ºF. Let it cool down.

Meanwhile beat the butter with the brown sugar for 3 minutes on medium speed, scraping the bowl in between.

Add the powdered sugar and beat for another minute.

Pour in the vanilla, salt, milk, mix until incorporated.

Add the flour and mix on low to combine.

Add the chocolate chips and fold with a spatula.

Form 30 balls of cookie dough using a cookie scoop, place each on a parchment paper lined paper or tray. Some will be baked into the cheesecake, and some will be used to top the cheesecake.

Place them the fridge or freezer while making the cheesecake.

Pre-heat the oven to 350ºF. Line the bottom and the sides of an 8” or 9” springform pan with parchment paper, grease with spray oil, and set aside.

In a bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon powder. The cinnamon is optional just helps enhance the taste of the cookie.

In a mixing bowl, or the bowl of a stand mixer, beat the butter for 30 seconds, add the brown sugar and granulated sugar and beat for 90 seconds on medium-high speed.

Add the egg and mix on medium speed until incorporated.

Add the dry ingredients to the bowl, mix on low to combine.

Add the mini chocolate chips and fold with a spatula.

Press the dough mixture on the bottom of the prepared pan.

Bake in the oven for about 20 minutes, until the cookie dough is golden brown on top, and set on the edges.

Set aside to cool down while you make the cheesecake batter.

Bring a large pot of water to a boil as you start making the cheesecake, to make the water bath.

Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.

Add the brown sugar, granulated sugar, and flour to the cream cheese and beat for another 2 minutes at medium speed.

Scrape the bowl and beat for another 30 seconds.

Add the sour cream and mix to combine.

Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.

Add the eggs to the batter, one at a time, mixing until incorporated before adding the next egg. Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.

Add the vanilla and salt. Mix to combine.

Add the chocolate chips and fold.

Grease the sides of the cheesecake pan.

Pour one third of the cheesecake batter in the pan, over the baked and cooled crust.

Sprinkle one third of the mini chocolate chips (about 1 tbsp) on top, and place 4 cookie dough balls on top of the batter.

Pour another third of the cheesecake batter over the cookie dough and chocolate chips. Sprinkle with another heaping tablespoon of chocolate chips, and 8 cookie dough balls on top. Cover with almost another third of the batter, leaving about 1/4 cup of batter in the bowl to top off the cheesecake at the end.

Top with another 8 cookie dough balls and another heaping tablespoon of chocolate chips. Use the remaining batter you left in the bowl to top off the cheesecake, covering the cookie dough balls. Use a spatula to spread the batter around, covering any chocolate chips or bits of cookie dough with cheesecake batter.

Wrap the bottom of the pan with a few layers of foil.

Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.

Bake the cheesecake in the pre-heated 325ºF oven for 60 to 70 minutes.

To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set. Time baking depends on your oven, and if it runs low or high in temperature.

Turn the oven off, and leave the cheesecake in there for 1 hour.

Remove the cheesecake from the oven and place it in the fridge for at least 6 hours. Don’t remove the ring from the pan until after the cheesecake is done chilling.

Mix the heavy cream in a microwave safe bowl. Heat it up until the cream is hot.

Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate. Let it stand for a minute. Whisk until the chocolate has completely melted with the cream.

Set the ganache aside until it cools down and thickens. You can place it in the fridge and stir every 5 to 10 minutes to speed up the setting process.

You can make the ganache ahead and keep it in the fridge. Before decorating the cheesecake remove the ganache from the fridge. You can either microwave very gently for a few seconds and stir frequently until the ganache is smooth and spreadable, or let it sit on the counter for at least one hour to soften.

Beat the heavy cream, cocoa powder, powdered sugar with a mixer. Start on low and raise the speed to medium-high until the cream is thick and incorporated.

It should take about 3 minutes or so to achieve stiff peaks.

Place the whipped cream in a piping bag lined with the tip of your choice, I used tip 4B.

Spoon the ganache on top of the cheesecake, and spread with a spatula. You can use an offset spatula to make it easier to smooth out the ganache on top of the cheesecake.

Pipe the Chocolate Whipped Cream on the cheesecake, and place the remaining cookie dough balls on top to decorate.