Prepare the Cookie Dough by creaming together unsalted butter, granulated sugar, and light brown sugar until fluffy. Stir in milk and vanilla extract until combined, then gradually add flour and salt. Fold in mini chocolate chips.

Make Oreo Crust by preheating the oven to 350°F (175°C). Combine crushed Oreo cookies with melted butter, press into a springform pan, and bake for 10 minutes. Let it cool completely.

Make Cheesecake Filling by beating cream cheese until smooth. Add granulated sugar, flour, and salt. Gradually mix in heavy cream and vanilla extract. Add eggs one at a time, mixing until just combined.

Assemble Cheesecake by spreading half of the cheesecake filling over the crust. Drop spoonfuls of cookie dough and swirl gently into the batter. Pour remaining cheesecake filling on top, smoothing it out.

Bake the cheesecake for 50-60 minutes until edges are set and center has a slight jiggle. Let it cool inside the oven with the door slightly ajar for about an hour.

Chill the cheesecake at room temperature for an hour, then cover and refrigerate for at least 4 hours or overnight before serving.