Combine melted butter and cookies in a food processor and process until smooth and a ball forms.
Press into a 9" spring form pan
In a medium bowl, stir together softened butter and sugar with a spoon. Add salt, vanilla, milk and flour stir until a dough forms, adding a little more milk if needed. Stir in chocolate chips.
Set in the refrigerator to chill.
In a large bowl, beat together cream cheese, cream, sugar and vanilla until completely smooth and fluffy - about 5 minutes on high speed.
Divide the cookie dough in thirds. Roll 1 third onto a circle the size of your pan, lay on top of your crust.( I do this between sheets of wax paper and it works perfectly). Roll remaining 2/3 dough into small balls. Stir half of the cookie dough balls into the cheesecake, and set the remaining in the fridge for garnishing.
Top the cheese cake mixture and set in the refrigerator to chill until set, at least 4 hours.
Garnish cheesecake with whipped cream - if desired - add the extra cookie dough balls.
Serve and store leftovers in the refrigerator for up to 5 days.