1. Preheat the oven to 325°F and grease a 9-inch springform pan.

2. Mix the crushed chocolate sandwich cookies with melted butter until combined, then press the mixture firmly into the bottom of the pan.

3. In a bowl, cream together the softened butter, brown sugar, and granulated sugar for the cookie dough.

4. Add the vanilla extract, heat-treated flour, milk, salt, and mini chocolate chips, then mix until a soft dough forms. Roll the dough into small bite-sized pieces and chill.

5. In a large bowl, beat the cream cheese until smooth.

6. Add the granulated sugar and mix until creamy, then blend in the sour cream and vanilla extract.

7. Add the eggs one at a time, mixing on low speed just until incorporated.

8. Pour half of the cheesecake filling over the crust. Scatter half of the cookie dough pieces on top.

9. Add the remaining cheesecake filling, then gently press the remaining cookie dough pieces into the top. Sprinkle with mini chocolate chips.

10. Bake for 45 to 50 minutes, until the edges are set and the center still has a slight wobble.

11. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes.

12. Remove from the oven, cool completely, then refrigerate for at least 6 hours or overnight before slicing.