Preheat oven to 325°F. Line a 9x13” baking pan with foil and spray with nonstick cooking spray.

Crush the cookies, including the filling, in a food processor until they become crumbs.

Mix together the cookie crumbs and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes, then cool the crust for 20 minutes but keep the oven on.

Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water.

Beat the cream cheese until smooth. Add the sugar, vanilla, and sour cream and beat until smooth.

Add the flour and beat again.

Add the eggs, one at a time, beating well after each addition. Ensure the eggs are fully incorporated but don’t overmix. Stir in 1 cup of the chocolate chips.

Pour the batter over the cooled crust and sprinkle the top of the cheesecake with the rest of the chocolate chips. Place the pan on the oven rack right above the pan of water and bake for 40-45 minutes, or until the cheesecake is lightly browned around the edges and the center seems set.

Remove the pan from the oven and cool for 1 hour at room temperature, then chill at least 4 hours before slicing.