Preparation Steps

• Preheat the oven to 300°F (150°C).
• Line a large rimmed baking sheet with parchment paper. Evenly spread the all-purpose flour over the parchment paper.
• Heat the flour in the oven for 5-7 minutes, ensuring it does not burn. Remove and let it cool completely.
• To a large mixing bowl, add the unsalted butter, light brown sugar and granulated sugar. Using a handheld mixer, on medium-high speed, beat together for 1-2 minutes or until light and fluffy.
• Add the heavy cream, vanilla extract and salt. Mix until fully incorporated.
• Add the heat treated all-purpose flour to the bowl and with the mixer on low, mix just until all the flour has been incorporated. The batter will be thick.
• Stir in the mini semi-sweet chocolate chips until evenly distributed into the edible cookie dough batter.
• Press 2 cups of the edible cookie dough into an even layer in the bottom of a springform pan that has been lightly sprayed with non-stick baking spray.
• Using the remaining edible cookie dough, scoop 10 (1 tablespoon sized) balls and place them onto a parchment lined baking tray.
• Remove the springform pan from the refrigerator and spread the no bake cheesecake batter evenly over the cookie dough crust.
• Cover the springform pan lightly with a piece of plastic wrap and refrigerate the no bake cookie dough cheesecake for a minimum of 6 hours, up to overnight, or until the cheesecake layer has fully set and firmed up enough to remove from the springform pan and slice.
• Once the cheesecake has fully set, use a butter knife, or small offset spatula, to run along the outer edge of the cheesecake to loosen the cheesecake from the outer ring.
• Add the whipped topping to a large piping bag, fitted with a large piping tip, and pipe 10 large dollops on top of the cake.
• Sprinkle mini semi-sweet chocolate chips over the top of the no bake cookie dough cheesecake.
• Remove the 10 large edible cookie dough balls from the refrigerator and top of the whipped cream dollops with a cookie dough ball.