Creating this fantastic dessert is easy if you follow these simple steps:

1. Prepare the Cookie Dough:
– In a bowl, combine the softened butter, granulated sugar, and brown sugar. Beat until creamy.
– Add milk and vanilla extract, mixing until well combined.
– Gradually add the flour and salt, stirring until a dough forms. Fold in mini chocolate chips.
– Chill the cookie dough in the refrigerator for at least 30 minutes.

2. Make the Crust:
– Preheat your oven to 325°F (160°C).
– In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter.
– Press the mixture into the bottom of a 9-inch springform pan to form a firm crust.
– Bake for 10 minutes, then let it cool.

3. Prepare the Cheesecake Filling:
– In a large mixing bowl, beat the cream cheese until smooth.
– Gradually add the sugar, vanilla extract, and sour cream, mixing until well incorporated.
– Add the flour and eggs one at a time, mixing just until combined. Ensure not to overmix.

4. Combine Layers:
– Spread half of the cheesecake mixture over the cooled crust.
– Crumble half of the chilled cookie dough on top.
– Pour the remaining cheesecake mixture over the cookie dough, then top with the remaining cookie dough, pressing it slightly into the cheesecake layer.

5. Bake:
– Bake the cheesecake for 55–65 minutes, or until the edges are set, and the center has a slight jiggle. The cheesecake will firm up as it cools.
– Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

6. Chill:
– Remove from the oven and let it cool completely at room temperature.
– Refrigerate the cheesecake for at least 4 hours or overnight for the best flavor.