Line a 20-cm (8-inch) springform pan with parchment paper, then roll out half of the cookie dough inside of it in an even layer. Refrigerate for 15 minutes.
In a bowl, mix the gelatin with the milk. Leave to rest for 5 minutes.
In the container of the food processor, place the cream cheese, vanilla and sugar. Mix until smooth. Set aside.
Heat the gelatin mixture in the microwave for 30 seconds.
Pour it in the food processor and mix for 30 seconds.
Transfer the cream cheese blend to a bowl. Stir in the whipped topping, gently folding the mixture with a spatula.
Pour the cream cheese mixture into the mold and level the surface.
Cover and refrigerate for 3 to 4 hours.
Shape some of the remaining cookie dough into small balls. Crumble the rest of the cookie dough.
In a bowl, place the chocolate and cream. Melt in the microwave. Stir until smooth.
Cover the cheesecake with chocolate coulis, then garnish with cookie dough balls and crumbled cookie dough.
Refrigerate 1 hour. Serve the cheesecake as soon as you take it out of the refrigerator.