For the crust:

2 cups Oreos, crushed (I removed the cream first)
4 TBSP butter, melted

Filling:
3 packages cream cheese, room temperature
3/4 cup sugar
1/4 cup all-purpose flour
1/2 cup sour cream, room temperature
1 tsp vanilla extract
3 eggs, room temperature
3/4 cup + 1/4 cup miniature chocolate chips (or more *)

Preheat oven to 300. Combine melted butter and crushed Oreos, spread evenly over bottom of 9″ springform pan. Bake for 10 minutes, set aside. Increase oven to 350.

Beat cream cheese, sugar and flour on medium speed until well-combined. Add sour cream and vanilla, mix well. Add eggs one at a time, stirring on low until just combined.

Add 3/4 cup chocolate chips and stir in by hand. Pour filling over Oreo crust. Sprinkle 1/4 cup chips over top of cheesecake.

Bake for 45 minutes or until center is just set. Allow cheesecake to cool at room temperature. (Note: the recipe I used called for allowing the cheesecake to sit in the oven for an hour after turning it off without opening the door. Try this at your own risk – the edges of my cheesecake browned while doing so, though this didn’t severely impact the taste. I do not know if this was due to my oven or not. I would suggest leaving it in the oven with the door open instead.)

Refrigerate, covered, overnight.

* I doubled the amount of chocolate chips to make it more chocolatey. I simply changed the amount stirred in to 1 1/2 cups and sprinkled 1/2 cup on top. I don’t think it was overwhelming, but your tastes may vary, so if my photo seems like too much chocolate, use the called for amount.