• Preheat your oven to 300℉. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
• In a large bowl, mix together the cream cheese, sugar, and flour until smooth.
• Add the eggs one at a time, beating slowly after each addition. Stir in the sour cream and vanilla extract.
• Pour the batter into the prepared springform pan, placed inside another pan filled with warm water halfway up the sides.
• Bake for 1 hour, then turn off the oven and leave the cheesecake inside for an additional 30 minutes before cooling completely.

Make the Cookie Dough

• In a separate bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
• Add the vanilla extract and mix well.
• Gradually stir in the flour and salt, then add the milk and mini chocolate chips.
• Form small balls, about ½ tablespoon each, and refrigerate them to firm up.

Assemble the Cheesecake Balls

• After the cheesecake has cooled, take 2 tablespoons of the cheesecake mixture and flatten it in your palm.
• Place a cookie dough ball in the center and carefully wrap the cheesecake around it to form a ball.
• Repeat this process with the remaining cheesecake and cookie dough mixture.
• Refrigerate the formed balls until firm.

Coat the Balls in Chocolate

• Melt the chocolate chips and shortening together in short intervals in the microwave, stirring until smooth.
• Dip each cheesecake ball in the melted chocolate, ensuring it is fully coated.
• Place the coated balls on a sheet of parchment paper to dry.
• Drizzle the tops with melted white chocolate for an extra touch. Allow the chocolate to set completely before serving.