Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with grease and parchment paper.

In a bowl, cream together unsalted butter, brown sugar, and granulated sugar until fluffy. Mix in vanilla and egg, then add flour, baking soda, and salt, folding in semi-sweet chocolate chips. Press into pan and bake for 18-23 minutes.

Heat-treat all-purpose flour for edible cookie dough, then mix with butter, sugars, vanilla, milk, salt, and chocolate chips. Roll into balls and freeze for 10 minutes.

Lower oven to 325°F (163°C). Beat cream cheese until smooth, mix in sugar, sour cream, heavy cream, and vanilla. Add eggs one at a time.

Fold in mini chocolate chips and cookie dough balls into cheesecake mixture.

Pour cheesecake batter over cooled crust, wrap pan in foil, and place in a water bath. Bake for 75-90 minutes until edges are set.

Let cheesecake cool in oven with door ajar for 30 minutes, then refrigerate for at least 6 hours.

For ganache, heat heavy cream, pour over chocolate chips, and stir until smooth.

Whip heavy cream with powdered sugar until peaks form, pipe onto cheesecake, and top with cookie dough balls and chocolate chips.