Preheat the oven to 300°F (150°C).

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

Heat the flour in the oven for 5-7 minutes, ensuring it does not burn. Remove and let it cool completely. This step ensures any possible bacteria in the raw flour is destroyed before consuming the raw cookie dough. The flour should be heated until it reaches 160°F (71°C) to ensure it is safe to consume raw.

To a large mixing bowl, add the unsalted butter, light brown sugar and granulated sugar. Using a handheld mixer, on medium-high speed, beat together for 1-2 minutes or until light and fluffy.

Add the heavy cream, vanilla extract and salt. Mix until fully incorporated.

Add the heat treated all-purpose flour to the bowl and with the mixer on low, mix just until all the flour has been incorporated. The batter will be thick.

Stir in the mini semi-sweet chocolate chips until evenly distributed into the edible cookie dough batter.

Press 2 cups of the edible cookie dough into an even layer in the bottom of a springform pan that has been lightly sprayed with non-stick baking spray. Place the springform pan into the refrigerator to allow the crust to chill.

Using the remaining edible cookie dough, scoop 10 (1 tablespoon sized) balls and place them onto a parchment lined baking tray. These will be used for the garnish. Scoop the rest of the cookie dough into 1 teaspoon sized balls to use in the no bake cheesecake filling. Be sure to roll the cookie dough balls in the palm of your hand to make the surface smooth. Place the tray of 1 inch, and 1 teaspoon sized, cookie dough balls into the refrigerator to chill the edible cookie dough balls.

To a large mixing bowl add the softened cream cheese and 1 cup powdered sugar. Beat on medium-high speed, using a handheld mixer, for 1-2 minutes or until light, fluffy and no lumps remain. Set aside.

To a second large mixing bowl add the heavy cream, ½ cup powdered sugar and vanilla extract. Beat for 4-6 minutes, starting on low speed and gradually increasing the speed to high, until stiff peaks are formed.

Using a large rubber spatula, gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.

Remove the 1 teaspoon sized edible cookie dough balls from the refrigerator and gently fold them into the cheesecake batter until evenly distributed.

Remove the springform pan from the refrigerator and spread the no bake cheesecake batter evenly over the cookie dough crust.

Cover the springform pan lightly with a piece of plastic wrap and refrigerate the no bake cookie dough cheesecake for a minimum of 6 hours, up to overnight, or until the cheesecake layer has fully set and firmed up enough to remove from the springform pan and slice.

Once the cheesecake has fully set, use a butter knife, or small offset spatula, to run along the outer edge of the cheesecake to loosen the cheesecake from the outer ring. Open the spring on the outer ring and carefully remove it from the cheesecake.

Add the whipped topping to a large piping bag, fitted with a large piping tip, and pipe 10 large dollops on top of the cake. Space the dollops of whipped topping so that you have one dollop per serving.

Sprinkle mini semi-sweet chocolate chips over the top of the no bake cookie dough cheesecake.

Remove the 10 large edible cookie dough balls from the refrigerator and top of the whipped cream dollops with a cookie dough ball. Slice and serve.