Preheat the oven to 300°F (150°C).

Line a large rimmed baking sheet with parchment paper. Evenly spread the all-purpose flour over the parchment paper.

Heat the flour in the oven for 5-7 minutes, ensuring it does not burn. Remove and let it cool completely to destroy any bacteria.

In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 1-2 minutes.

Add the heavy cream, vanilla extract, and salt; mix until fully incorporated.

Add the heat-treated flour gradually and mix just until incorporated. The batter will be thick.

Stir in the mini semi-sweet chocolate chips until evenly distributed.

Press 2 cups of the edible cookie dough into an even layer at the bottom of a prepared springform pan. Chill in the refrigerator.

Scoop out 10 tablespoon-sized balls of the remaining cookie dough for garnish and refrigerate.

In a large bowl, beat the softened cream cheese and 1 cup powdered sugar until fluffy. Set aside.

In a separate bowl, beat the heavy cream, ½ cup powdered sugar, and vanilla until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture. Fold in the 1 teaspoon cookie dough balls.

Spread the cheesecake filling over the cookie dough crust. Chill for at least 6 hours or overnight.

Once set, top with whipped topping, sprinkle chocolate chips, and garnish with cookie dough balls. Slice and serve.