In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of a 9-inch springform pan. Chill in the fridge while making the filling.

To make the edible cookie dough, cream the butter, brown sugar, and granulated sugar together until fluffy. Add vanilla and milk, then mix in heat-treated flour. Fold in chocolate chips. Roll into small chunks and refrigerate.

In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.

In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Fold into the cream cheese mixture.

Gently fold half of the cookie dough chunks into the cheesecake filling.

Pour the cheesecake mixture over the crust, smoothing the top. Refrigerate for at least 4 hours or overnight.

For the topping, heat the heavy cream and pour over chocolate chips, stirring until melted. Drizzle over the cheesecake.

Garnish with remaining cookie dough chunks and extra chocolate sauce before serving.