Cookie dough cheesecake

I never had cookie dough cheesecake before. So when my son asked me to make one for New Years party, i was reluctant to make it. But, we love all kinds of cheesecakes, and we love cookies, so I decide to give it a try. I combined my standard vanilla cheesecake recipe, with my cookie recipe, and hoped for the best. How bad could it be?
Its buttery graham cracker crust, smooth, creamy cheesecake with chocolate morsels, cookie dough snuggled in, and garnished with whipped cream. Its comfort food, and my son loves it with a glass of milk. I prefer  the cup of coffee with it.
To make it, start with cookie dough.

For cookie dough:
112 gr butter (1 stick)
140 gr sugar
150 gr flour
1 egg
1 teaspoon of vanilla
150 gr. mini chocolate chips
In a medium bowl, beat room temperature butter with sugar until creamy. Add vanilla, and egg. Mix few more minutes. Add flour, and chocolate chips, mix until thoroughly combined. Refrigerate for 15-20 min. Roll cookie dough into small balls. They should be the size of the walnut. Put them in refrigerator while you make the rest.

For the crust:
2 cups of graham cracker crumbs
6 tablespoons of melted butter
2 tablespoons of brown sugar

Mix graham cracker crumbs with sugar. Add melted butter, mix well and press onto the bottom and sides of 9 inch baking pan. Bake for 10 min, at 325F/162C. Cool.

For the cheesecake:
3 packs (226 gr each) room temperature Philadelphia cream cheese
4 eggs
1 teaspoon vanilla
1 can (397 gr) condensed milk
100 gr. mini chocolate chip cookies

In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Add the eggs, one at a time, beating them well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add condensed milk and vanilla. Mix until everything is combined, but try not to incorporate to many bubbles. 

Pour half of the filling over the crust, and place cookie dough balls in it. Add chocolate chip cookies to other half of the batter, mix, and pour over cookie dough. Bake in a 325F/160C oven for 45 min. The edges of the cheesecake should be puffed but the center still a little wet and jiggle when you gently shake the pan. Do not over bake it, it will crack.
Refrigerate until chilled, preferably overnight. Serve with whipped cream and vanilla.