Preheat oven to 350 degrees F. Line the bottom and sides of a 9.5-inch springform pan with parchment paper.
Press the store-bought package of chocolate chip cookie dough evenly into the bottom of the springform pan.
Place the pan in the preheated oven for 12 - 16 minutes or until the crust is golden brown.
Remove the crust from the oven to cool. Work on the cheesecake batter.
Bump the oven temperature up to 425 degrees F.
Add the cream cheese in a large mixing bowl. Beat with a hand mixer on medium until creamy.
Add in the granulated sugar, powdered sugar, and flour and continue to beat until combined.
Add in the eggs one at a time and beat in each egg until adding the next. Scrape down the bowl.
Add in the heavy cream and vanilla. Beat until the heavy cream is incorporated.
Pour the cheesecake batter into the springform pan. The crust doesn't need to be cooled completely.
Place the springform pan in a slightly larger pan to prevent water from the water bath leaking into the cheesecake. You can also double wrap the springform pan with heavy-duty tin foil instead.
Place the two pans or foil-wrapped springform pan in an even larger pan. Fill the largest pan with about 1 inch of hot water.
Place the cheesecake in the 425 degree preheated oven for 15 minutes then turn the oven down to 350 and bake the cheesecake for 1 hour, or until the center is barely jiggly when the pan is moved. When the cheesecake starts to brown on top, make a foil tent over the top to prevent the cheesecake from getting too dark.
Let the cheesecake cool to room temperature and place it into the fridge overnight to set up.
Add the chocolate almond bark, chocolate chips, and heavy cream in a microwave-safe bowl. Microwave for 30-second intervals and stir after each interval. You'll need to microwave in 30-second intervals several times until the ganache looks smooth and glossy.
Pour the chocolate ganache over the top of the chilled cheesecake. Let it sit until the chocolate begins to set up, between 30 minutes to an hour.
Once it begins to thicken, sprinkle the milk chocolate chips on the top of the ganache. Place the cheesecake back into the fridge to set up.
Edible Chocolate Chip Cookie Dough
Place the flour in a microwave-safe bowl, and microwave for 2 minutes on high, stopping at 15-second intervals and stirring the flour well.
Remove from the microwave and add salt. Stir well with a spatula and set aside.
In a large mixing bowl, add butter, sugar, brown sugar and vanilla, until beat with a hand mixer on medium until light and fluffy.
Add the heavy cream and beat until smooth and creamy.
Add the flour mixture and mix until all ingredients are well blended. Scrape down the sides of the bowl.
Add the chocolate chips and fold them into the cookie dough.
Place the dough in the refrigerator for 2 hours to chill.
After the dough is chilled, remove from the refrigerator and roll into small balls.
Place the cookie dough balls on a parchment paper lined cookie sheet and refrigerate until time to serve the cheesecake.
When you're ready to serve the cheesecake, place the cheesecake on a large cake plate.
Add the edible cookie dough balls on top of the cheesecake around the edges.
Cut and serve.
I used Pillsbury chocolate chip cookie dough for the crust, but you can use any prepared dough or make your own cookie dough.DO NOT SKIP the step where you cook the flour in the microwave for the Edible cookie dough. Some flours have been known to carry traces of Salmonella, so cooking the flour prevents any bacteria in the Edible cookie dough.I've found a serrated knife works best to cut through this decadent cheesecake.