Preheat your oven to 325°F (163°C). Tightly wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil. This will prevent any water from seeping in during the water bath. Set aside.

In a medium bowl, combine the finely crushed chocolate sandwich cookies with the melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Once baked, let it cool completely on a wire rack.

First, heat-treat the flour. Spread the flour on a baking sheet and bake for 5 minutes at 350°F (177°C). Let it cool completely. In a separate bowl, use a hand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the vanilla and salt. Gradually add the cooled, heat-treated flour, mixing on low speed until just combined. Fold in the mini chocolate chips. Roll the dough into small, bite-sized balls and place them in the freezer to firm up while you make the filling.

In a large bowl, using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until completely smooth and free of lumps, about 3-4 minutes. Scrape down the sides of the bowl. Gradually add the granulated sugar and beat until smooth. Mix in the sour cream, heavy cream, and vanilla extract. Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.

Gently fold about two-thirds of the chilled cookie dough balls into the cheesecake batter. Pour the batter over the cooled crust in the springform pan. Scatter the remaining cookie dough balls on top. Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set and the center is just barely wobbly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.