Preheat the oven to 300°F. Line a baking sheet with parchment paper and heat the flour for 5-7 minutes to eliminate raw bacteria. Let it cool.

In a large bowl, beat the butter, brown sugar, and granulated sugar for 1-2 minutes until fluffy.

Add heavy cream, vanilla, and salt. Mix until combined.

Incorporate the heat-treated flour just until blended; the batter should be thick.

Stir in the mini chocolate chips evenly.

Press 2 cups of cookie dough into the bottom of a springform pan and chill.

With remaining dough, scoop 10 balls and refrigerate for garnish.

For the filling, beat cream cheese and half the powdered sugar until smooth.

Beat the cold heavy cream with remaining powdered sugar until stiff peaks form.

Fold whipped cream into cream cheese mixture, then gently incorporate chopped cookie dough balls.

Spread the filling over the crust and refrigerate for at least 6 hours.

Top with whipped topping and chocolate chips, then garnish with cookie dough balls before serving.