Preheat your oven to 325°F (163°C). In a mixing bowl, combine 2 cups of crushed chocolate chip cookies with 5 tablespoons of melted unsalted butter until well mixed. Press this mixture firmly into the bottom of a springform pan to create an even crust. Bake for 10-12 minutes, or until the crust is golden and fragrant, then set aside to cool.

In a large mixing bowl, beat 16 oz of softened cream cheese with a hand mixer until completely smooth, about 2 minutes. Add in ½ cup of sour cream, ¾ cup of granulated sugar, and 1 teaspoon of vanilla extract, mixing until fully combined. Gradually incorporate the 2 large room temperature eggs, one at a time, mixing until just blended. Gently fold in 1 tablespoon of flour and ½ cup of mini chocolate chips.

Pour the cheesecake filling over your cooled crust and spread it evenly. Place a pan filled with hot water on the lower oven rack to create moisture. Bake for 45-50 minutes, or until the edges are set and the center jiggles slightly.

Once baked, turn off the oven and crack the door open, allowing it to cool for at least 1 hour. Chill the cheesecake in the refrigerator overnight for the best texture. When ready to serve, warm a knife in hot water for clean cuts.