Heat-Treat Your Flour:

1. Place flour in a microwave-safe bowl and cover lightly
2. Microwave on high for 1 min 20 seconds, stirring halfway
3. Allow to cool completely before using

Cookie Dough Instructions:

1. In a mixing bowl, combine room temperature butter with both granulated and brown sugars until light and fluffy
2. Add milk and vanilla extract, mixing until fully incorporated
3. Add cooled heat-treated flour and salt, mixing gently until a soft dough forms
4. Fold in chocolate chips until evenly distributed
5. Set aside ⅓ of the cookie dough for topping and roll into small balls
6. Press remaining cookie dough firmly into the bottom of your 8″ springform pan
7. Refrigerate the base while preparing the filling

Cheesecake Filling Instructions:

1. In a clean bowl, whip cold double cream (saving ¼ for topping) until stiff peaks form
2. In a separate bowl, beat cream cheese until smooth, then add icing sugar and vanilla, continuing until light and fluffy
3. Gently fold half the whipped cream into the cream cheese mixture, then fold in remaining whipped cream
4. Fold in mini chocolate chips
5. Pour cheesecake mixture over cookie dough base and spread evenly
6. Refrigerate for at least 6 hours, preferably overnight

Finishing Touches:

1. Place dark chocolate in a heat-resistant bowl
2. Heat remaining cream until hot but not boiling (microwave for 1min 30sec)
3. Pour hot cream over chocolate, let sit 30 seconds, then stir until smooth
4. Once slightly cooled, pour ganache over set cheesecake
5. Whip remaining cream to soft peaks and pipe decorative dollops around the edge
6. Place reserved cookie dough balls on cream dollops
7. Add extra chocolate chips for decoration
8. Refrigerate for 30 minutes to set ganache before serving