Preheat your oven to 170°C (325°F) and prepare an 8-inch springform pan.

Press ¾ of the cookie dough into the bottom of the pan and bake for 20 minutes.

Combine cream cheese, caster sugar, vanilla extract, salt, and heavy cream in a bowl and whip for 3 minutes.

Gradually add eggs and mix well, then fold in half of the mini chocolate chips.

Pour half of the cheesecake mixture over the cooled cookie base and add cookie dough bits, then the rest of the cheesecake filling.

Place the pan in a baking dish filled with hot water to create a water bath.

Bake for about 2 hours until the center is slightly jiggly and the top is golden.

Cool the cheesecake gradually in the oven for 1 hour before refrigerating for at least 2 hours.

Whip heavy cream and vanilla extract until stiff peaks form for topping.

Remove the cheesecake from the pan, top with whipped cream and cookies, slice, and serve.