For the cookie dough:

1. Prepare the heat-treated flour. Bake the flour on a baking sheet lined with parchment paper at 350°F for 10 minutes, stirring halfway in between. Allow the flour to cool then sift through a mesh sieve. 
2. Soften the butter in the microwave for 20-30 seconds. In a large mixing bowl, combine the butter, granulated and brown sugar and beat until creamy.
3. Then add the heat-treated flour, salt, milk and vanilla extract. Beat together until the dough starts to form. Mix in the mini chocolate chips.
4. Roll a small piece of dough between your hands to make small cookie dough balls, about the size of a dime. Place in the freezer while you prepare the rest of this dish.

For the crust:

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper. 
2. Grind the cookies into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
3. Pour the crumbs into the springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling.

For the filling:

1. In a microwave-safe bowl, microwave the white chocolate and 2 tablespoons of heavy cream at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool. 
2. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside. 
3. Beat the softened cream cheese together with the brown sugar and vanilla extract until it’s fluffy. Scrape down the sides of the bowl as needed.
4. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese. Finally, slowly fold in the prepared whipped cream in two batches until it’s completely smooth.
5. Finally, stir in half of the prepared cookie dough balls. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.

For the topping:

1. Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with leftover cookie dough, drizzle with warm hot fudge and sprinkle mini chocolate chips over top.