Preheat your oven to 170°C (325°F) and line the bottom of an 8-inch springform pan with parchment paper.

Press three-quarters of the cookie dough into the bottom of the pan and bake for 20 minutes until golden.

Allow the crust to cool completely at room temperature.

In a mixing bowl, whip together cream cheese, caster sugar, vanilla extract, salt, and 60 ml of heavy cream until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Fold in mini chocolate chips.

Wrap the outside of the springform pan with aluminum foil and prepare a water bath.

Pour half of the filling into the pan, sprinkle cookie dough pieces, then pour the remaining filling and scatter mini chocolate chips on top.

Bake in the water bath for about 2 hours until slightly jiggly in the center.

Cool completely and then refrigerate for at least 2 hours.

Whip together remaining heavy cream with vanilla until stiff peaks form for topping.

Release cheesecake from the pan, decorate with whipped cream, halved cookies, and mini chocolate chips, then serve.