How to Make No Bake Cookie Dough Cheesecake

• Preheat your oven to 300°F (150°C). Spread the flour thinly on a baking sheet and bake for 5-7 minutes, stirring halfway. Let it cool completely.
• In a medium bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until fluffy. Mix in the vanilla extract, cooled flour, and milk until just combined. Fold in the mini chocolate chips and set aside.
• Combine the graham cracker crumbs with the melted unsalted butter in another medium bowl. Stir until all the crumbs are moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, then chill in the refrigerator.
• Beat the softened cream cheese in a large mixing bowl on medium speed until smooth. Gradually add powdered sugar and the second teaspoon of vanilla extract while continuing to mix until well combined.
• In a separate, very cold bowl, whip the cold heavy cream on high speed until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture in two additions.
• Spoon about half of the cheesecake filling over the chilled crust and spread evenly. Crumble about half to two-thirds of the cookie dough over the first layer. Then, add the remaining cheesecake filling, followed by the rest of the cookie dough crumbles on top.
• Loosely cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or ideally overnight.
• Once fully chilled, carefully remove the sides of the springform pan. Slice, serve, and garnish with extra mini chocolate chips or a drizzle of chocolate fudge sauce.