1. Start by preparing the crust. In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the cookie dough layer.
2. For the cookie dough, heat-treat the flour as mentioned earlier. Once cooled, in a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 3 minutes.
3. Add the milk and vanilla extract to the creamed mixture and mix well.
4. Gradually fold in the heat-treated flour until just combined. Stir in mini chocolate chips. Remember, the dough should be soft but not sticky; if too wet, add a little more flour.
5. Press the cookie dough evenly over the chilled crust, smoothing the surface gently. Return the pan to the fridge while you make the cheesecake filling.
6. In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes, using a hand mixer or stand mixer.
7. Add powdered sugar and continue beating until fully incorporated.
8. In a separate bowl, whip the cold heavy cream until stiff peaks form.
9. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the airiness.
10. Pour the cheesecake filling over the cookie dough layer, spreading it evenly with a spatula.
11. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the layers to set beautifully.
12. Before serving, carefully remove the springform ring. Garnish with extra mini chocolate chips or a drizzle of chocolate sauce for that special touch.

One of my favorite memories is watching Olivia’s eyes light up the first time she helped me assemble this cake. The anticipation as we waited for it to set was almost as sweet as the first bite. It’s those moments in the kitchen, filled with laughter and a little mess, that make recipes like this so dear to my heart.