Then, make the cookie dough. In a stand mixer, add the room temperature butter and coconut sugar. Beat until creamy and mixed. Then, add in the applesauce and vanilla. Stir until combined.

Mix in the flour, baking soda, and salt until a thick dough is formed. Then, fold in the chocolate chips.

Bake the crust for 15 to 18 minutes, or until gently golden brown along the edges.

For the cheesecake filling, add the room temperature cream cheese and sour cream to the bowl of a stand mixer. Beat until creamy.

Then, add in the honey, eggs, vanilla, and arrowroot powder. Mix together until just mixed. Do not over mix.

Gently fold in the mini chocolate chips.

Once the crust has baked, pour HALF of the cheesecake mixture on top. Remove the cookie dough balls from the fridge. Sprinkle 10 to 12 cookie dough balls on top of the cheesecake filling. Then, pour the remainder of the cheesecake filling on top. Smooth into an even layer.

Turn the oven down to 325 degrees Fahrenheit. Place the springform pan into a larger roasting pan with edges. Pour hot water down into the roasting pan so that the water comes up about halfway on the cheesecake pan.

Bake for 60 to 70 minutes, or until the edges are just barely set and the middle is still jiggly. Remove from the oven. Allow the cheesecake to sit in the water bath for another 30 minutes at room temperature.

Then, cool overnight in the fridge.

When ready to serve, make the chocolate ganache. In a saucepan, add the heavy cream over medium heat. Once lightly bubbling, add in the chocolate chips. Stir until creamy. Remove from the heat and allow the ganache to cool down for 20 minutes.

Then, pour the ganache on top of the cooled cheesecake. Add the remaining cookie dough balls on top and serve!