Instructions

1. Preheat the oven to 325°F (160°C).
2. Grease a 9-inch springform pan with cooking spray or butter.
3. Press the cookie dough evenly into the bottom of the prepared springform pan to form a crust. Place it in the freezer for 10-15 minutes to firm up.
4. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
5. Add the vanilla extract and blend until incorporated.
6. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
7. In a separate bowl, whisk together the sour cream, heavy cream, and flour until well combined.
8. Gradually add the sour cream mixture to the cream cheese mixture, blending until fully incorporated.
9. Fold in the chocolate chips gently with a spatula.
10. Pour the cheesecake batter over the chilled cookie dough crust in the springform pan, smoothing the top with a spatula.
11. Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly browned. The edges should be firm but the center will have a slight jiggle.
12. Remove from the oven and let the cheesecake cool completely in the pan on a wire rack.
13. Once cooled, refrigerate for at least 4 hours or overnight to allow it to set fully.
14. Before serving, top with additional chocolate chips and a dollop of whipped cream.