• Preheat the oven to 350℉. Spray a 10-inch springform pan with nonstick spray.

PREPARE THE CRUST:

• In a medium bowl, combine the Oreo crumbs and the butter. Press the crust onto the bottom and partially up the sides of the prepared pan.

PREPARE THE FILLING:

• In a large bowl, use an electric mixer to combine the cream cheese and sugar. Add the sour cream and vanilla; beat until smooth and then beat in the eggs. Pour the filling over the crust.

PREPARE THE COOKIE DOUGH

• In a medium bowl, use an electric mixer to combine the butter and sugars and beat in the vanilla. Add the flour and mix well. Stir in 3/4 cup of the chocolate chips. Drop spoonfuls of the cookie dough on top of the filling. Push the dough down into the filling until it's completely covered.

BAKE THE CHEESECAKE:

• Set the pan on a rimmed baking sheet. Bake for 50 minutes or until the center is about set. Run a knife around the edge of the pan to loosen. Cool at room temperature for 1 hour. Cover the cheesecake with plastic wrap and refrigerate at least 2 hours (or overnight).
• When ready to serve, carefully remove the side of the pan and sprinkle the remaining chocolate chips over the top.