Press half of the cookie dough into the bottom of a 10″ springform pan to form a crust.
In your mixer bowl, beat the cream cheese until it is smooth and creamy. Be sure to scrape the sides and bottom of the bowl and the beater along the way to avoid lumps.
With the mixer running, slowly drizzle in the sweetened condensed milk. Beat until creamy.
Stir in the vanilla and the eggs, one at a time. Mix until combined, but don’t whip in too much air.
Pour over cookie dough crust.
Make small balls out of the remaining cookie dough and place sporadically over the top of the cheesecake batter. Sprinkle with chocolate chips.
Bake until the center is just shy of set, about an hour to an hour and ten minutes. Turn off the oven, but leave the cheesecake in the oven with the door shut for 30 more minutes.
Remove cheesecake from oven and allow to come to room temperature, then move to the refrigerator to chill for at least a couple of hours.