Prepare a 23-cm springform pan by lining the bottom with baking paper.
In a bowl, combine the crushed biscuits with sugar and melted butter. Press this mixture evenly into the bottom of the pan, extending it slightly up the sides.
Refrigerate the pan while you prepare the second layer.
For the cookie dough layer, blend softened butter and both sugars in a bowl until creamy and pale.
Add sour cream or Greek yogurt, vanilla, and flour, mixing until you have a smooth, thick dough. Stir in the chocolate chips.
Take ¼ cup of this cookie dough and form it into small balls for decorating the cheesecake later. Refrigerate them until needed.
Retrieve the cheesecake tin from the fridge and add the cookie dough layer. Evenly spread the cookie dough by tearing pieces of the dough and placing them on top of the biscuit layer. Press to smooth and create an even layer. Return the pan to the fridge.
In another bowl, whip Puck Whipping Cream with half of the powdered sugar until firm peaks form. Set aside ½ cup of the whipped cream for garnish.
Mix Puck Natural Cream Cheese with the remaining powdered sugar and vanilla until fluffy. Fold in the whipped cream until well combined.
Pour the cheesecake mixture over the cookie dough layer, smoothing the surface. Refrigerate for a minimum of 6 hours, or preferably overnight.
Remove the cheesecake from the pan, and garnish it by piping the reserved whipped cream, placing the mini cookie dough balls, and scattering chocolate chips on top.
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