In a medium saucepan, melt the salted butter over medium heat, stirring until golden brown, about 5-7 minutes. Let cool slightly.

Combine browned butter with brown sugar, granulated sugar, and room-temperature egg in a large mixing bowl. Mix well, then fold in flour, baking soda, baking powder, and salt. Stir in chocolate chips.

Spread the cookie dough in a greased 9x13 baking pan. Preheat oven to 350°F and bake for 10-12 minutes until golden around the edges. Let cool completely.

Beat cream cheese in a bowl until smooth. Add Greek yogurt, granulated sugar, eggs, and vanilla extract. Mix until well blended.

Pour cheesecake mixture over cookie crust, spreading evenly. Return to oven and bake for 25-30 minutes until edges are set with a slight jiggle in the center. Let cool at room temperature.

Refrigerate cheesecake for at least 4 hours or overnight to fully set.

Heat heavy cream until steaming, pour over chopped dark chocolate and let sit for 5 minutes, then stir until smooth.

Pour ganache over chilled cheesecake and spread evenly. Refrigerate to set for at least 30 minutes.

Whip heavy cream to soft peaks, spread on top of ganache, and garnish with mini cookies. Cut into squares and serve.