Preheat the oven to 325 degrees F. Grease the mini springform pans along the bottoms and sides. Wrap the pans well with the aluminum foil.

In a food processor, mix together the graham crackers, butter, sugar, and salt. Pulse until it is combined and resembles wet sand. It should stick together as you press it.

Evenly divide the graham cracker crumbs among the pans. Lightly grease the bottom of a cup and use this to press the crumbs down into the pans. Set aside in the refrigerator as you make the cheesecake filling.

Beat the cream cheese until smooth. Add in the eggs one at a time, beating well between each until the mixture is smooth again. Beat in the sugar until it is smooth again.

Slowly beat in the sour cream, a half cup at a time so that it may become fully incorporated. Mix in the flour then the vanilla. There may be flecks of cream cheese, that is fine. Place in a bowl and set aside.

Make the cookie dough. Mix together the flour, baking soda, salt, and cornstarch together. Set aside.

Beat the butter and both sugars until light and fluffy; beat in the vanilla extract.

Slowly add the flour and mix until just combined. Add the heavy cream one tablespoon at a time until it is the consistency of cookie dough. Fold in the chocolate chips.

Take ½ tablespoons of dough and roll into balls and place on a plate. Leave about 3 tablespoons of dough.

Take out the pans and divide ¾ of the cheesecake filling among the pans. Place four cookie dough balls into the cheesecake, gently pushing it down into the cheesecake. Pour the remaining cheesecake filling over the cookie dough to fully cover.

Place the springform pans into rimmed baking pans or casserole dishes (I used two 9 x 13 baking pans) and carefully fill the baking pans so they are filled halfway up the springform pans. Be careful to not get any water into the cheesecake.

Bake for about 25 - 35 minutes, or until the edges are set, the center is puffed and still jiggly. Turn off the heat and leave the cheesecake in the oven with the door cracked for about 30 minutes.

Take out the cheesecake and leave at room temperature for about an hour. Place in the refrigerator until full chilled and set - about 4 or more hours.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Take the ground flax seed and 1 tablespoon of water together and mix into the remaining cookie dough. Take ½ tablespoons of dough and roll into balls. Bake for 7 - 9 minutes and cool completely.

Beat the heavy cream, powdered sugar, and vanilla together using a whisk. (You can opt to use store-bought whipped cream if you wish)

Top the cheesecakes with the whipped cream and cookies. Serve.