Preheat your oven to 350°F (175°C). Spread the all-purpose flour on a baking sheet and bake it for 5 minutes to heat-treat it.

In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy and light, about 2-3 minutes. Gradually add the cooled heat-treated flour, 1 teaspoon of vanilla extract, salt, and mini chocolate chips.

In a separate bowl, combine the graham cracker crumbs with the melted butter, mixing thoroughly. Transfer this mixture into a 9-inch springform pan and press it down firmly.

Place the springform pan in the refrigerator for at least 15-20 minutes to set the crust.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Gradually add in the powdered sugar and the remaining teaspoon of vanilla extract.

In a separate chilled bowl, pour in the heavy whipping cream and whip it until stiff peaks form, about 3-4 minutes.

Gently fold two-thirds of the prepared cookie dough into the cream cheese mixture.

Pour the cheesecake mixture over the chilled crust, using a spatula to spread it evenly. Crumble the remaining cookie dough over the top.

Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Carefully remove the sides of the springform pan. Garnish if desired, slice the cheesecake, and serve.