Heat the oven to 350°F and coat a 9-inch springform pan with baking spray, then add a 9-inch parchment circle and spray again. The parchment should cover the bottom for easier release.

Sift the flour, baking soda, and salt into a medium bowl. This distributes the leavening throughout the flour.

Cream the butter and both sugars for 2 minutes, then incorporate the vanilla and egg. The creamed mixture should look pale and fluffy before the additions.

Mix in the dry ingredients gradually, followed by the chocolate chips. Stop when the dough looks evenly combined.

Press all the dough firmly across the pan bottom and bake for 18–23 minutes. Look for a golden-brown crust.

Begin the dough bites during crust baking by sifting their flour and salt into a medium bowl. The dry mixture should have an even texture.

Beat the butter and both sugars at medium speed for 2 minutes, then incorporate the vanilla and milk. The butter mixture should look fluffy.

Work in the dry mixture gradually, scrape the bowl, and mix in both chip sizes. The dough should contain evenly distributed chocolate.

Line a cookie sheet with parchment and roll the dough into chickpea- to large-blueberry-sized balls. Keep the pieces small for distinct pockets throughout the filling.

Freeze the tray for at least 15 minutes and leave it there until needed. The bites should feel very firm before folding.

Reduce the oven to 325°F and let the baked crust cool slightly while preparing the filling. The crust should retain its golden surface.

Beat the cream cheese on high for 1 minute, scrape, then add sugar and beat on high for another minute before scraping again. No large cream cheese lumps should remain.

Blend in vanilla, sour cream, and heavy cream on low, then beat at medium-high for 30 seconds and scrape. If lumps remain, beat for another 30 seconds.

Incorporate eggs individually on low, stopping once blended, then scrape and mix for 10 seconds more. The batter should look smooth rather than foamy.

Fold in mini chips and two-thirds of the frozen dough bites using a rubber spatula. Gentle handling helps preserve distinct dough pieces.

Choose a water bath setup using steaming-hot water and a roasting pan. Either nest the springform inside a 10-inch solid cake pan with water halfway up that outer pan, or double-wrap the springform exterior with foil before placing it in the water.

Bake for 75–90 minutes, then switch off the oven, prop its door open, and leave the cheesecake inside for 30 minutes. The edges should be set and lightly golden, with a gentle wobble at the center.

Remove the cheesecake from the water bath and cool completely on a rack before covering with foil and refrigerating for at least 6 hours or overnight. The filling needs thorough chilling before unmolding.

Release the pan, remove the parchment, put the ganache chips in a small bowl, and retrieve the reserved dough bites from the freezer. The cheesecake should be fully chilled.

Heat the cream over medium-low until steaming, pour it over the chocolate, and wait 1 minute and 30 seconds before stirring with a rubber spatula. The mixture should become glossy and smooth.

Microwave any remaining chocolate lumps in 10-second intervals until melted. If the ganache becomes too hot, let it cool for 5 minutes.

Spread the ganache from the center outward with an icing spatula and refrigerate for 10 minutes. The topping should set before decorating.

Chill a metal mixing bowl and whisk attachment in the freezer for 10 minutes while the ganache sets. The equipment should feel cold.

Whip the cream, powdered sugar, and vanilla on high. Stop when the cream holds stiff peaks.

Pipe the cream onto the cheesecake and finish with reserved dough bites and mini chocolate chips. The decorations should sit on the set ganache.