Preheat your oven to 350°F (175°C). In a mixing bowl, combine all-purpose flour, cocoa powder, powdered sugar, and salt. In a separate bowl, blend butter, egg, and vanilla extract until creamy. Gradually mix the wet ingredients into the dry mixture until a soft dough forms. Shape the dough into taco shell forms and place on a baking sheet. Bake for 10-12 minutes until firm but slightly soft for easy handling.

While the taco shells are baking, prepare the cheesecake filling by beating cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2 minutes. Gently fold in whipped cream using a spatula until fully incorporated.

In another bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add in vanilla extract and continue mixing. Gradually incorporate heat-treated flour and a pinch of salt until just combined. Fold in mini chocolate chips.

Once taco shells have cooled, carefully fill each shell with cheesecake filling, then add a layer of cookie dough. Gently press cookie dough into the filling. Serve immediately.