Preheat the oven to 300°F. Line a baking sheet with parchment paper and spread the flour evenly. Heat in the oven for 5-7 minutes to a temperature of 160°F, then cool completely.

In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 1-2 minutes.

Add the cold heavy cream, vanilla extract, and salt. Mix until fully incorporated.

Add the heat-treated flour and mix on low speed until incorporated. The batter will be thick.

Stir in mini chocolate chips until evenly distributed.

Press 2 cups of the edible cookie dough into the bottom of a springform pan; chill in the refrigerator.

Shape the remaining cookie dough into 10 balls for garnish and refrigerate.

Make the no-bake cheesecake filling by beating the softened cream cheese with 1 cup powdered sugar until fluffy. In a separate bowl, beat the cold heavy cream, remaining powdered sugar, and vanilla until stiff peaks form. Gently fold whipped cream into cream cheese mixture.

Fold in chopped cookie dough balls into the cheesecake mixture. Spread over the crust. Top with whipped topping and chocolate chips. Garnish with the reserved cookie dough balls.

Refrigerate for at least 6 hours or overnight before serving.