Preheat oven to 350F (180C). Grease and line with parchment paper a 8 inch (20cm) pan.

In a large bowl mix butter with both sugars until creamy. Incorporate egg and vanilla extract.

In a medium-sized bowl, sift together the flour, baking soda, cornstarch, and salt.

Gradually incorporate to butter mixture. Fold in chocolate chips.

Reserve about 6 oz (180g) cookie dough and refrigerate for at least 30 minutes.

Spread the remaining dough onto the bottom of the prepared pan. Bake for 15 minutes and let cool completely.

With the chilled reserved dough make some mini cookies. Form into small balls and bake at 325 F (160C) for about 9 minutes. Let them cool completely until ready to use.

Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.

In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.

In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.

Fold in chocolate pieces and about 8-10 broken cookies.

Line the pan with acetate sheet for easier removal if desired and spread the filling over the crust.

Refrigerate for 4-6 hours or overnight to set.

Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.

Spread it evenly over the chilled cheesecake. Refrigerate for another 30 minutes before serving. Decorate with remaining mini cookies. Enjoy!