To Make Cookie Dough:
In a large mixing bowl, combine butter, brown sugar, sugar, milk, vanilla, salt, and flour. Beat until well combined.
Fold in mini chocolate chips.
Roll the dough into small teaspoon-sized balls and place them on a lightly greased baking sheet. Freeze the dough balls to harden while preparing the rest of the cheesecake.

To Make the Crust:
Finely crush the Oreo cookies using a food processor. Add melted butter and blend until the mixture is moistened.
Press the mixture into the bottom of a lightly greased 9-inch springform pan.

To Make the Cheesecake:
In a large mixing bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each addition.
Stir in flour, vanilla, and sour cream until just blended.
Fold in mini chocolate chips.
Place cookie dough balls over the crust, leaving some aside for garnishing. Pour the cheesecake filling over the dough balls, ensuring they are fully covered.
Bake at 325°F (163°C) for 50-60 minutes, or until the center is slightly jiggly but almost set.
Allow the cheesecake to cool completely before removing from the springform pan.

To Make the Topping:
Microwave semi-sweet chocolate chips and heavy cream for about 30 seconds, then stir until smooth.
Pour the chocolate ganache over the top of the cheesecake and sprinkle with mini chocolate chips.
Garnish with extra cookie dough balls and drizzle with more chocolate sauce if desired.

Serve and Enjoy:
Let the cheesecake set in the fridge for a few hours before serving to ensure the flavors meld together. Cut into slices and enjoy!