Begin by making the cookie dough. Beat together butter, sugar, vanilla, and water until combined. Gradually add in dry ingredients until combined. Stir in chocolate chips and divide in two. Press one half of the cookie dough into the bottom of a lightly greased springform pan and refrigerate. Roll the remaining cookie dough into long strands and chop into chunks. Put the dough chunks in the freezer while you prepare the cheesecake base.

Whip the cream until stiff and set aside in the refrigerator. Beat the softened cream cheese with the sugar, vanilla, and salt, frequently stopping to scrape down the sides of the bowl, until it is completely smooth. Stir in the whipped cream until smooth and uniform in color and texture. Remove the cookie dough bits from the freezer and stir about half into the cheesecake mixture. Spread the cheesecake evenly over the chilled dough in the springform pan. Sprinkle the remaining cookie dough chunks over the top and refrigerate for at least 4 hours, preferably overnight. Run a knife around the edges of the pan before removing the walls of the pan.