- In a bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into a springform pan and chill. 
- Beat the cream cheese, 1/2 cup sugar, and vanilla extract until smooth. 
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture. 
- Gently fold in the mini chocolate chips and half the crumbled edible cookie dough. 
- Spread the filling over the chilled crust. Top with remaining cookie dough crumbles. 
- Refrigerate for at least 4 hours or overnight before slicing.