In a mixing bowl, add the butter and brown sugar. Mix on medium with hand mixer until the mixture is light and fluffy.
Add the salted caramel sauce and continue mixing on medium.
Add the sweetened condensed milk and mix on medium until incorporated.
Add the flour and mix on low until combined. The batter will be somewhat sticky from the salted caramel.
Add the chocolate chips and stir with spatula.
Place in the refrigerator until the cheesecake batter is ready.
Preheat oven to 350 degrees. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
Add the cookies to the food processor and pulse until the cookies have become crumbs. You can also put them in a storage bag and smash them with a rolling pin if you don't have a food processor.
Add the butter to the crumbs and pulse until the crumbs are all coated with butter.
Press the crumbs evenly into the bottom of the prepared springform pan.
Place into the freezer for 10 to 15 minutes until firm. Work on the cheesecake batter.
Add the cream cheese and flour in a large bowl. Using a hand mixer on medium, beat until the cream cheese is smooth. Scrape down the bowl.
Add in the sugar and beat on medium until combined.
Add in the cookie dough and beat until completely incorporated.
Add in the salted caramel, vanilla, and then the eggs at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
Pour the batter on top of the crust.
Using a 1 tablespoon cookie scoop, scoop the cookie dough into small balls and place on the top of the batter. Cover the entire cheesecake with these balls of cookie dough. You can roll into balls if you prefer them to be perfectly round.
Once all the cookie dough balls have been placed into the cheesecake batter, push the balls down so they're completely covered with cheesecake.
Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
Place in the oven for 1 hour to 1 hour 10 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
Scoop the remaining cookie dough into with a 1 tablespoon cookie scoop and roll them into perfect balls. Set on wax paper.
In a small microwave safe bowl, add the chocolate chips and heavy cream.
Microwave for 45 seconds and stir with a whisk until it all looks like chocolate.
Pour on top of the cooled cheesecake. Spread the ganache to the edges so the cookie dough will stick.
Place the cookie dough balls around the edge of the cheesecake.
Place back in the fridge until the ganache has set up, about 30 minutes.