Preheat the oven to 300°F (150°C).

Line a large rimmed baking sheet with parchment paper. Spread the all-purpose flour evenly over the parchment.

Heat the flour in the oven for 5-7 minutes to eliminate bacteria, then let it cool completely.

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

Add heavy cream, vanilla extract, and salt; mix until fully incorporated.

Combine the heat-treated flour with the mixture on low speed until thick.

Stir in mini semi-sweet chocolate chips.

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

Form remaining cookie dough into 1 tablespoon balls and refrigerate.

In a separate bowl, beat cream cheese and half the powdered sugar until fluffy.

In another bowl, beat heavy cream, remaining powdered sugar, and vanilla to stiff peaks.

Gently fold whipped cream into cream cheese mixture; then fold in chopped cookie dough balls.

Spread filling over cookie dough crust in the springform pan. Refrigerate for at least 6 hours.

Once set, run a knife around the edge and remove the springform ring.

Pipe whipped topping on top, sprinkle with mini chocolate chips, and garnish with cookie dough balls. Serve and enjoy!