Heat-treat the flour by microwaving in 30-second intervals, stirring between, until the temperature reaches 160°F (71°C).

In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.

Stir in the milk, 1 teaspoon of vanilla extract, and salt.

Gradually mix in the heat-treated flour until a dough forms, then fold in the 0.5 cup of mini chocolate chips.

Press the cookie dough firmly and evenly into the bottom of a parchment-lined 8x8-inch square pan and refrigerate.

In a medium bowl, beat the softened cream cheese and powdered sugar together until completely smooth.

In a separate chilled bowl, whip 1 cup of heavy whipping cream until stiff peaks form.

Gently fold the whipped cream and remaining 1 teaspoon of vanilla extract into the cream cheese mixture.

Spread the cheesecake filling evenly over the cookie dough base in the pan.

Prepare the ganache by combining 0.5 cup chocolate chips and 0.25 cup heavy cream in a microwave-safe bowl; heat in 30-second increments and stir until smooth.

Pour the ganache over the cheesecake layer and spread to the edges.

Cover and refrigerate for at least 4 hours, or until set, before slicing into bars.