In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
Beat in sweetened condensed milk and vanilla extract.
Beat in salt and flour. Stir in mini chocolate chips.
Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
If you can’t spread the cookie dough, gently press pieces together to “spackle” the cookie dough onto the cheesecake.
Finish the Cheesecake
Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until nearly melted. Stir to melt remaining lumps.
Drizzle melted chocolate over the top of the cheesecake.
To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip knife into the hot water again before slicing.
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