Prepare the crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and allow to cool completely.

Make the cheesecake filling: In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix well.

Add the eggs one at a time, beating well after each addition. Mix in the sour cream and heavy cream until fully incorporated and smooth.

Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top.

Prepare the cookie dough: In a separate bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the vanilla extract.

Gradually add the flour and salt, stirring until a soft dough forms. Fold in the mini chocolate chips. If the dough is too dry, add milk one tablespoon at a time until desired consistency is reached.

Drop spoonfuls of the cookie dough over the cheesecake filling. Gently press them into the surface of the filling.

Bake the cheesecake for 55–60 minutes, or until the edges are set and the center is just slightly jiggly.

Remove the cheesecake from the oven and let it cool at room temperature for 1 hour.

Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.

Before serving, garnish with additional mini chocolate chips if desired.

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours 20 minutes

Kcal: 500 kcal per serving (approximate) | Servings: 10 servings