Preheat oven to 350°F (175°C). Combine melted butter and sugars. Stir in flour and salt, then fold in chocolate chips. Press into the bottom of a 9-inch springform pan. Bake for 12-15 minutes. Cool completely.

Heat-treat flour by baking on a sheet for 5-7 minutes at 350°F (175°C); cool completely. Cream softened butter and sugars. Beat in vanilla and milk. Mix in cooled flour and salt. Fold in chocolate chips. Roll into small chunks and freeze for 30 minutes.

Reduce oven to 325°F (160°C). Beat room-temperature cream cheese until smooth. Mix in sugar. Add eggs one at a time on low speed. Stir in heavy cream, vanilla, and salt. Gently fold in frozen cookie dough chunks.

Wrap pan in foil. Pour filling over crust. Place in a roasting pan and create a water bath. Bake for 70-75 minutes until the center has a slight wobble. Turn off the oven and let cool inside with the door ajar for 1 hour. Cool to room temp, then chill for at least 6 hours.

For ganache, pour simmering heavy cream (1/2 cup) over chopped chocolate. Let sit 5 mins, then whisk until smooth. Cool slightly, then pour over chilled cheesecake. Whip remaining cold heavy cream (1 cup) with powdered sugar until stiff peaks form. Pipe a swirl on top and garnish with a mini cookie.