To begin, microwave the flour for the cookie dough for approximately 90 seconds to undergo heat treatment. This process eliminates any potential bacteria since a portion of the dough will be eaten uncooked. It is important to do this step initially because the flour requires sufficient time to cool down before it can be used.

To make the crust, place one oven rack in the center of the oven and another rack at the bottom.

To begin, preheat the oven to 350°F and prepare a 9-inch springform pan by greasing and lining the bottom and sides with parchment paper. Make sure the paper extends about an inch above the sides of the pan.

Combine the crushed graham crackers, sugar, and salt before adding the butter.

After the mixture has been evenly moistened, incorporate the chocolate chips.

Press the crust firmly into the bottom and edges of the pan, making sure it is tightly packed. It is helpful to use a measuring cup or similar object with a flat bottom, such as a jar or cup, to assist in pressing the crust into place.

Bake on the middle rack for 8 minutes.

After the task is completed, lower the oven heat to 325F.

As the crust is in the oven, prepare the cookie dough.

Combine the softened butter and brown sugar using a wooden spoon to avoid incorporating air into the cookie dough. If air is trapped, it may create cracks on the surface of the cheesecake while baking.

After achieving a smooth consistency, incorporate the milk and vanilla.

After that, incorporate the flour that has undergone heat treatment and salt into the mixture, and then add the chocolate chips. The dough should have a fairly soft and sticky consistency. Place it to the side.

Put a sizable roasting pan on the lowest shelf in the oven. Take a pot of medium size and fill it with approximately 5 cups of water, then place it on high heat until it boils.

Once the water starts to heat up, put the cream cheese, sugar, and cornstarch into a big bowl. Use either a hand mixer or a stand mixer with the paddle attachment and mix at a slow speed until the mixture becomes smooth.

Carefully remove any remaining mixture from the bowl and gradually add the eggs, one by one, while the mixer is set on a low speed.

Once the eggs have been fully incorporated and the mixture is free of lumps, scrape the sides of the bowl and add the vanilla to the mixture.

Incorporate the sour cream into the mixture, using the low speed setting, and afterwards take the bowl out of the mixer.

Scrape the bowl once more and then add the chocolate chips, mixing them gently.

To start the process, take 8 portions of cookie dough, each the size of a tablespoon, from the bowl. Put these portions on a plate that is covered with parchment paper and place it in the refrigerator. These portions will later be used for decoration on the top.

Take the remaining dough and place spoonfuls evenly on the bottom of the crust. If the crust is moving around excessively, spread the dough as evenly as possible. It does not need to be flawless!

You should pour the cheesecake batter onto the top and ensure it is evenly spread. The batter should fill the entire pan, while the parchment paper will assist in keeping the batter contained.

Now, let's return to the water. At this point, it should be boiling. Therefore, switch off the heat and cautiously transfer the boiling water into the roast pan located in the oven.

Next, promptly position the pan containing the cheesecake on the central rack directly above the pan filled with water and roast.

Close the door promptly and put in the oven to cook for approximately 1 hour and 20-30 minutes.

When the edges are nicely swollen and the center has a slight movement when the pan is pushed, it is considered to be done.

Once the cheesecake is finished, leave it in the oven and turn off the heat. Open the oven door slightly and let the cheesecake remain inside for 45 minutes.

Once 45 minutes have passed, take out the cheesecake from the oven and gently scatter a small amount of mini chocolate chips over the top. The heat from the cake will make the chips adhere to the surface.

Allow the cheesecake to cool down for 30 minutes at room temperature, and then place it in the refrigerator uncovered to chill overnight.

Prepare the whipped cream once the cheesecake has been chilled and just before you are about to serve it.

In the bowl of a hand or stand mixer, combine the whipping cream, vanilla, sugar, and dry milk powder (optional - used for stability).

Beat at a high speed until the mixture forms stiff peaks.

Use a piping bag to create 8 big swirls along the edges of the cheesecake and then add the cookie dough balls on top. You can also sprinkle extra chocolate chips for added taste and enjoyment.