• Preheat the oven to 350°F. Grease a 9-inch springform pan with softened butter, shortening, or spray with nonstick cooking spray (I prefer using softened butter).

Chocolate Chip Cookie Crust

• Cut the cookie dough "log" in half - you only want to use about 15 ounces of it for the crust. Set aside the remaining half in the fridge for later.
  1 package (30 oz) refrigerated ready to eat-or-bake chocolate chip cookie dough
• Cut the remaining half of the cookie dough log into thin ¼"-inch discs. Spread them onto the bottom of the springform pan, and then firmly press them together until it covers the base of the pan in an even crust layer with no gaps.
• Bake the crust for 20 minutes or until it is golden brown. Remove from the oven and allow it to cool completely to room temperature before proceeding; about 1 hour.

No Bake Cheesecake Filling

• Add the cream cheese into a large mixing bowl, use an electric mixer or a stand mixer with the paddle attachment, to beat the cream cheese on medium speed until it's creamy, smooth, and there are no lumps.
  3 bars (8 oz each) full-fat cream cheese
• Add in the light brown sugar, powdered sugar, vanilla extract, and salt. Continue beating until thoroughly combined.
  ¾ cup packed light brown sugar, ½ cup powdered sugar, 2 teaspoons pure vanilla extract, ¼ teaspoon sea salt
• Add the mini chocolate chips and use a spatula to fold them in until evenly distributed. Then add the cool whip and gently mix with the spatula until it is completely incorporated.
  1 cup miniature semi-sweet chocolate chips, 1 container (8 oz) Cool Whip
• Spoon the cheesecake filling into the springform pan over the cookie crust. Smooth it out into an even layer.

Refrigerate, Garnish, & Serve

• Cover the pan with plastic wrap, and place it in the refrigerator for at least 6 hours, but overnight is best and what I recommend.
• When you are ready to serve, run a think table knife around the edge of the cheesecake, and carefully remove the ring of the springform pan. Transfer the cheesecake to a large cake stand, plate, or platter and decorate the top of the cheesecake with whipped cream, additional mini chocolate chips, and you can use the remaining cookie dough, roll it into balls and place them around the cheesecake.
  whipped cream, cookie dough balls, miniature semi-sweet chocolate chips, mini Chips Ahoy cookies
• Cut into slices and serve the cheesecake chilled.