In a large mixing bowl with a hand mixer, cream together the butter, brown sugar, and granulated sugar until smooth.

Add the milk and vanilla, mix until combined.

Mix in the flour and salt until combined, then fold in mini chocolate chips.

Chill for 15 minutes while making the crust.

Roll into small balls. Chill for another 15 minutes before using. Save about ½ cup for garnish later.

Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

In a large food processor, add chocolate chip cookies and pulse until you have 2 cups of crumbs.

Add the brown sugar and melted butter, mix until a wet sand texture forms.

Press the crust firmly into the bottom and along the sides of the pan. Bake for 8 minutes, then set aside to cool.

In a large mixing bowl with a hand mixer, beat the cream cheese and sugar until smooth and creamy (about 2 minutes).

Add the sour cream and vanilla, mixing just until combined.

Beat in the eggs on low speed, scraping the sides as needed.

Fold in mini chocolate chips and cookie dough chunks evenly throughout the batter.

Pour over the crust and smooth the top.

Wrap the outside of the pan with two layers of heavy-duty foil to make it leak-proof in the water bath.

Place the wrapped springform pan inside a large roasting pan.

Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.

Carefully place in the oven and bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.

Remove from the oven and allow to cool at room temperature for 1 hour.

Refrigerate for at least 6 hours or overnight.

Whip the heavy cream, powdered sugar, and vanilla together until soft peaks form. Pipe over chilled cheesecake using a piping bag with a large star tip.

Decorate with the reserved cookie dough balls and extra chocolate chips before serving.