First, heat treat the flour for the cookie dough by heating it in the microwave for about 90 seconds. This kills any potential bacteria, as some of the dough will be consumed raw. This is done first as the flour needs time to cool before use.

Pro tip: Use a digital thermometer to ensure your flour reaches 160 degrees Fahrenheit during the heat-treating process to guarantee total safety.

Now for the crust, position one oven rack in the middle of the oven and one rack at the bottom of the oven.

Preheat the oven to 350F and grease and line the bottom and sides of a 9 inch springform pan with parchment paper. Allow the paper to reach about an inch above the sides of the pan.

Mix together the ground graham crackers, sugar, and salt, followed by the butter.

Once the mixture is evenly moistened, mix in the chocolate chips.

Tightly pack the crust into the bottom and up the sides of the prepared pan. Use a measuring cup with a flat bottom to help press the crust into the pan.

Bake on the middle rack for 8 minutes.

Once it is done, reduce the oven temperature to 325F.

While the crust bakes, make the cookie dough.

Using a wooden spoon, mix together the softened butter and brown sugar. (Hand mix to avoid incorporating air).

Once smooth, mix in the milk and vanilla.

Then mix in the heat treated flour and salt, followed by the chocolate chips. The dough should be pretty soft and sticky. Set it aside.

Place a large roasting pan on the bottom rack of the oven. Fill a medium sized pot with about 5 cups of water and place it over high heat to boil.

While the water is heating, add the cream cheese, sugar, and cornstarch to a large bowl. Using a hand or stand mixer with the paddle attachment, slowly mix until smooth on low speed.

Scrape down the bowl and mix in the eggs one at a time on low speed.

When all the eggs are mixed in and smooth, scrape down the bowl again and mix in the vanilla.

Mix in the sour cream, again on low speed, then remove the bowl from the mixer.

Scrape down the bowl one more time and then fold in the chocolate chips.

To assemble, first scoop out 8 1-tablespoon-sized cookie dough balls from the bowl of cookie dough. Place those balls on a plate lined with parchment paper and chill. These will be for decoration on top.

With the remaining dough, drop spoonfuls all throughout the bottom of the crust and gently spread even.

Pour the cheesecake batter on top and spread it even.

Now back to the water. It should now be boiling, so turn off the heat and very carefully pour the boiling water into the roast pan inside the oven.

Then quickly place the cheesecake pan in the middle rack right above the water-filled roast pan.

Quickly shut the door and bake for 1 hour and 20-30 minutes.

It is done with the edges are well puffed and the very center has a slight jiggle when the pan is nudged.

When it is done, keep the cheesecake inside the oven and turn off the oven temperature.

Crack open the oven door and allow the cheesecake to sit in there for 45 minutes.

After 45 minutes, remove the cheesecake from the oven and sprinkle the top with a handful of mini chocolate chips. The warm surface will allow the chips to stick.

Let the cheesecake cool at room temp for 30 minutes, then transfer the cheesecake to the refrigerator to chill overnight uncovered.

After the cheesecake has chilled and before you are ready to serve, make the whipped cream.

To the bowl of a hand or stand mixer with the whisk attachment, add the whipping cream, vanilla, sugar, and dry milk powder (optional).

Whip on high speed until you reach stiff peaks.

Pipe 8 large swirls around the perimeter of the cheesecake and place the cookie dough balls on top. Sprinkle with more chocolate chips and enjoy!