1. Prepare the Cookie Dough:
In a medium mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Mix in the milk and vanilla extract. Add the flour and salt, stirring until combined. Fold in the mini chocolate chips. Shape the dough into small balls, about one teaspoon each, and place them on a wax paper-lined tray. Freeze until firm.

2. Make the Crust:
In a separate bowl, stir together the melted butter and chocolate cookie crumbs until evenly combined. Lightly grease a 10-inch springform pan, then press the crumb mixture into the bottom and halfway up the sides. Set aside.

3. Mix the Cheesecake Filling:
Using a hand or stand mixer, beat the softened cream cheese, sugar, and flour on high until smooth. Add the eggs one at a time, mixing just until incorporated. Blend in the vanilla and sour cream until smooth but not overmixed.

4. Assemble the Cheesecake:
Pour half of the cheesecake batter over the prepared crust and smooth the top. Fold the frozen cookie dough balls and mini chocolate chips into the remaining batter, then pour it into the pan. Smooth the surface gently.

5. Bake:
Bake in a preheated 325°F (163°C) oven for 60–70 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.

6. Cool and Chill:
Let the cheesecake cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the texture firm up.

7. Garnish and Serve:
Before serving, top each slice with whipped cream and a sprinkle of mini chocolate chips or shaved chocolate.