Combine chocolate chip cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a spring form pan that has been lightly sprayed with nonstick cooking spray. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.

In a medium bowl combine the butter or margarine with the sugars and vanilla extract, cream together using a hand held mixer. Add the all purpose flour {that has been cooked to get rid of any bacteria, see below*} and mix into the wet ingredients. Add the mini chocolate chips and stir them into the cookie dough. Use a small cookie scoop and scoop small mounds of cookie dough onto a wax paper {or parchment} lined baking sheet. Refrigerate until cheesecake filling is ready.

Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Stir in the eggless chocolate chip cookie dough mounds so that they are evenly distributed.

Pour cheesecake filling into the crust and spread out into an even layer. Refrigerate for at least two hours before serving. To serve, pipe whipped topping in rosettes onto the top and around the edge of the cheesecake. Top each rosette with a cookie dough mound. Leftovers can be stored in the refrigerator for up to 4 days.