Preheat the oven to 325°F (165°C).

For the crust: In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form a firm crust. Bake for 10 minutes, then set aside to cool.

For the cheesecake filling: In a large bowl, beat together the cream cheese and sugar until smooth and creamy. Add in the vanilla extract and mix well. Incorporate the eggs one at a time, ensuring each is fully combined before adding the next. Mix in the sour cream and heavy cream until smooth. Pour the cheesecake mixture over the cooled crust.

For the cookie dough: In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy. Add the vanilla extract and mix well. Gradually add the flour and salt, mixing until a dough forms. Stir in the mini chocolate chips. If the dough is too dry, add milk one tablespoon at a time until it reaches a soft, dough-like consistency.

Drop spoonfuls of cookie dough on top of the cheesecake filling, gently pressing them into the filling.

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours, or overnight. Before serving, you can garnish with extra mini chocolate chips on top.