Preheat your oven to 350°F (175°C) and grease a 9” springform pan with butter and line the bottom with parchment paper.

In a mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until smooth and fluffy. Beat in the egg and vanilla extract.

Gradually blend in the all-purpose flour, baking soda, salt, and semi-sweet chocolate chips until a dough forms. Press the mixture into the prepared pan and bake for 18-23 minutes.

To make the edible cookie dough, heat treat 1 cup of all-purpose flour by baking it at 300°F (150°C) for 5-10 minutes. Mix with butter, brown sugar, granulated sugar, vanilla extract, milk, heat-treated flour, salt, and chocolate chips. Roll into small balls and freeze.

In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar, sour cream, heavy whipping cream, and vanilla extract, blending well. Add eggs, one at a time, and fold in frozen cookie dough balls and mini chocolate chips.

Pour the cheesecake filling over the cooled crust. Create a water bath for baking by placing the springform pan inside a larger baking pan filled with hot water. Bake at 325°F (163°C) for 75-90 minutes.

Cool the cheesecake in the oven with the door cracked for about an hour, then refrigerate it overnight.

For ganache, heat heavy whipping cream to boiling, pour over semi-sweet chocolate chips, stir until smooth, then chill.

Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread the whipped cream on top of the cheesecake, drizzle with ganache, and decorate with cookie dough balls.