In a medium size bowl, mix together the flour, baking soda and salt. Add the melted butter, sugars, milk and vanilla. Mix well. Lastly, add in the mini chocolate chips and mix to combine. Roll into 25 1-inch balls and place them on a cookie sheet that has been covered in parchment paper or wax paper. Place the pan in the freezer while you are preparing the other ingredients. Set aside the remaining cookie dough for topping the bars.

Preheat the oven to 350 degrees.

In another bowl, mix together the crushed Oreos and butter. Line a 8x8 or 9x9 pan with parchment paper or aluminum foil, with the paper/foil hanging over the edges of the pan. Press the cookie crumbles in the bottom of the pan. Bake the crust for 6-7 minutes.

While the crust bakes, prepare the cheesecake filling. In a stand mixer, mix the cream cheese, eggs, sour cream, sugar and vanilla. Beat until smooth and creamy, about 3 minutes.

Once the Oreo crust has come out of the oven, place the frozen cookie dough balls on top of the crust in a 5x5 pattern. Pour the cheesecake filling overtop. Bake at 350 degrees for 40-45 minutes or until the cheesecake has set up and the edges are lightly browned.

While the cheesecake is cooling, prepare the ganache. In a small saucepan, warm the heavy cream and chocolate chips, stirring until the chocolate is completely melted into the cream. Pour this ganache overtop the cheesecake bars and spread it out evenly.

Refrigerate the cheesecake for at least 4 hours before serving the cheesecake bars. Either before refrigerating or after, scoop the remaining cookie dough into balls on top of the cheesecake bars to garnish.