Oreo Cookie Crumb Crust

1. Preheat oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
2. In a small bowl combine the finely crushed oreos and melted butter. Mix until completely coated. Firmly press the mixture into the bottom of the pan to form the crust.
3. Bake for 10 minutes, then remove and let cool.

Chocolate Chip Cheesecake Filling

1. Beat the room temperature cream cheese in a mixing bowl until completely smooth.
2. Add the sugar, flour and salt. Continue beating until smooth.
3. Mix in the sour cream and vanilla extract.
4. Add the eggs one at a time, beating after each addition until just combined. Don’t overmix here!
5. Gently fold in 1 cup (180 g) of mini chocolate chips.
6. Pour the cheesecake batter into the cooled crust. Sprinkle an additional ¼ cup (45 g) of mini chocolate chips over the top.
7. With the oven still at 325°F (160°C), place the cheesecake on the center rack. To safeguard against any batter leaking, you can also place the cheesecake on a foil-lined pan. Bake for 30 minutes.
8. Reduce heat to 250°F (120°C). Bake for 40 minutes or until the edges are mostly set but the center is still quite wobbly if you gently move the pan.
9. Turn off the oven and crack the oven door 2 inches (5 cm). Let the cheesecake sit in the warm oven for another 30 minutes.
10. Remove the cheesecake from the oven and allow to cool at room temperature for 2 hours. Transfer to the refrigerator for at least 6 hours before releasing from the springform pan and serving.