Preheat to 350°F (175°C),grease a 13" x 9" pan with butter and line with parchment, leaving an overhang on both long sides. Grease parchment with butter.

In a medium bowl whisk the flour, salt, and baking soda.

In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, and sugar until light and fluffy. Beat in egg and vanilla. Add the dry ingredients and beat just until combined. Fold in the chocolate chips.

Press two-thirds of the dough into the bottom of the prepared pan. Refrigerate remaining dough until ready to use.

Bake the crust until puffed and golden, 12 to 15 minutes. It will look a little bit undercooked.

In the bowl of a stand mixer, beat the cream cheese on high until smooth, 1 minute. Add sugar and beat for 1 more minute, until fluffy.

Add the sour cream, heavy cream, and vanilla. Beat on medium, 1-2 minutes, until smooth.

Add eggs one at a time and beat on low until just combined.

When the crust is done, pour the cheesecake batter over the top and spread evenly.

In a medium bowl, sift together the flour and salt. Set aside.

In the mixer (using the same bowl), beat the butter, sugar, and brown sugar together on high until light and fluffy, 2 minutes.

Add in vanilla extract and egg. Mix well until combined.

Slowly add in the dry ingredients and mix on low until combined. Remove the bowl from the mixer and stir in chocolate chips.

Bake until the top no longer looks wet and just begins to set, but is still very jiggly all over, 20 to 25 minutes.

Crumble reserved dough into pea-sized pieces and sprinkle over cheesecake filling. Continue to bake until filling is set and the topping is pale golden, 15 to 20 minutes more. Let cool.

Cover with plastic wrap and refrigerate until set, at least 4 hours and up to overnight.

In a small heatproof bowl set over a small saucepan of barely simmering water (do not let bowl touch water), heat chips, stirring occasionally, until melted and smooth, about 3 minutes.