Step 1

Place a large sheet pan on the very bottom rack of the oven. Fill the pan halfway with water.

Step 2

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper.

Step 3

Place the cookies, cream included, in a food processor and pulse until they become crumbs. Stir the melted butter into the crumbs. Press the mixture evenly in the bottom of the prepared pan. Set aside.

Step 4

Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and 1/4 cup flour and mix again.

Step 5

Whisk the eggs with a fork to gently them break apart. Add the eggs and heavy cream to the batter and beat until everything is mixed together. Do not over beat the batter.

Step 6

Stir the mini chocolate chips and remaining 1 Tablespoon of flour together. Gently stir them into the cheesecake batter. Pour the batter onto the prepared crust.

Step 7

Place the springform pan on the oven rack directly above the pan of steaming water. Bake for 55-60 minutes. Remove and let cool on wire rack for 5 minutes.

Step 8

Run a knife around the outside edge of the pan to loosen the cheesecake from the pan. Do not remove the sides. Let cool for 1-2 hours on the counter, then place in the refrigerator until completely chilled through.

Step 9

Remove the sides of the springform pan and serve cheesecake with your favorite pie filling.