Make the Crust

Add chocolate sandwich cookies to a food processor and pulse until fine crumbs form.

Pour melted butter over the cookie crumbs and pulse until fully combined.

Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.

Place the crust in the refrigerator to chill while preparing the filling.

Prepare the Cookie Dough

In a large bowl, cream together softened butter and brown sugar until light and fluffy.

Add vanilla and milk, mixing until smooth.

Stir in heat-treated flour and salt until a soft dough forms.

Fold in mini chocolate chips evenly.

Set cookie dough aside. You may roll small portions into balls for garnish or leave it crumbled.

Make the Cheesecake Filling

In a large mixing bowl, beat cream cheese until smooth and lump-free.

Add powdered sugar and vanilla, mixing until fully combined and creamy.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Assemble the Cheesecake

Fold half of the prepared cookie dough into the cheesecake filling.

Spoon the cheesecake mixture over the chilled crust and smooth the top evenly.

Press remaining cookie dough pieces gently into the top of the cheesecake.

Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

Serve

Remove cheesecake from the springform pan.

Top with homemade whipped cream before slicing and serving.