Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil. Mix graham cracker crumbs, melted butter, and quarter cup sugar in a bowl. Press this mixture firmly into the bottom of your pan. Bake for ten minutes, then let it cool.

While the crust cools, prepare your cookie dough. Beat softened butter and brown sugar until fluffy, about two minutes. Add milk and vanilla, then mix in the heat-treated flour. Fold in chocolate chips. Roll the dough into small balls, about one teaspoon each. Place them on a plate and refrigerate.

For the cheesecake filling, beat room-temperature cream cheese until smooth and creamy. Add one cup of sugar and beat until combined. Mix in sour cream and vanilla extract.

Add eggs one at a time, beating on low speed after each addition. Pour half the cheesecake batter over the cooled crust. Drop half the cookie dough balls onto the batter, spacing them evenly. Pour the remaining cheesecake batter on top, then add the rest of the cookie dough balls.

Bake your Cookie Dough Cheesecake for 55 to 65 minutes. The center should still jiggle slightly when you shake the pan. Turn off the oven, crack the door, and let the cheesecake cool inside for one hour.

Remove from the oven and cool completely at room temperature. Refrigerate for at least six hours, preferably overnight.