1-Getting started with this chocolate chip cookie cheesecake begins with a few simple steps to ensure success in your kitchen. First, heat treat the flour by microwaving it for about 90 seconds and let it cool completely this step is crucial for safety when using raw dough. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it and lining the base with parchment paper that extends an inch above the sides for easy removal.

2-Combine 1 1/2 cups ground graham crackers, 2 tablespoons granulated sugar, a pinch of kosher salt, 6 tablespoons melted unsalted butter, and 1/2 cup mini chocolate chips in a bowl. Press this mixture firmly into the bottom and sides of your prepared pan to form a sturdy base. Bake it for 8 minutes, then reduce the oven temperature to 325°F (160°C) for the next steps.

3-Now, for the cookie dough, mix 1/2 cup room temperature unsalted butter and 1 cup packed light brown sugar by hand to keep it smooth and avoid incorporating too much air. Add 3 tablespoons milk and 2 teaspoons vanilla extract, then stir in the cooled, heat-treated flour, 1/2 teaspoon kosher salt, and 3/4 cup mini chocolate chips until you get a soft, sticky dough. Set this aside for now, but remember to chill 8 small balls of it for decoration later.

4-Prepare a roasting pan on the bottom oven rack and boil 5 cups of water on the stove this will create a water bath to keep your cheesecake moist. In a mixing bowl, beat 4 blocks of room temperature full-fat cream cheese, 1 cup granulated sugar, and 2 tablespoons cornstarch on low speed until smooth. Add 3 large eggs plus 1 egg yolk one at a time, still on low speed, followed by 1 tablespoon vanilla extract and 1 cup room temperature sour cream.

5-Fold in 3/4 cup mini chocolate chips gently to maintain that even distribution. Evenly spread the remaining cookie dough over the baked crust, then pour the cheesecake batter on top and smooth it out for a polished look.

6-Pour the boiling water into the roasting pan in the oven, place your cheesecake on the middle rack above it, and bake for 1 hour and 20 to 30 minutes. The edges should puff up while the center jiggles slightly, like Jello, indicating it’s done. Cool it gradually by leaving the cheesecake in the oven with the door cracked open for 45 minutes, then remove it, sprinkle extra chocolate chips on top, let it cool for 30 minutes at room temperature, and refrigerate uncovered overnight.

7-For the finishing touch, whip 1 cup heavy whipping cream with 1/2 teaspoon vanilla extract, 2 tablespoons powdered sugar, and 1 tablespoon dry milk powder (if using) until stiff peaks form. Pipe swirls around the edges and garnish with those chilled cookie dough balls and more chocolate chips before serving. This step-by-step guide, adapted for dietary needs, makes the process straightforward and enjoyable, with a total time of about 14 hours including preparation, cooking, and cooling.