• Preheat your oven to 350°F (175°C).
• Lightly grease a 10-inch springform pan with butter or non-stick cooking spray.

For the Crust:

• In a medium-sized mixing bowl, combine the Oreo crumbs and the melted butter until the crumbs are evenly moistened.
• Transfer the mixture to the prepared springform pan. Using your fingers or the bottom of a glass, press the mixture firmly into the bottom of the pan and about halfway up the sides. Set aside.

For the Filling:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until it is smooth and free of lumps. This might take 3-5 minutes.
• Gradually add the sugar to the cream cheese, continuing to beat until fully incorporated and smooth.
• Add the eggs, one at a time, beating well after each addition. Make sure to scrape the sides of the bowl to ensure even mixing.
• In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring after each interval until completely melted and smooth.
• Add the melted chocolate, vanilla extract, and sour cream to the cream cheese mixture. Beat until all ingredients are well combined and the mixture is smooth.

Assembling and Baking:

• Pour the filling mixture over the prepared crust in the springform pan.
• Tap the pan lightly on the counter to remove any air bubbles.
• Place the pan in the preheated oven and bake for 1 hour 15 minutes to 1 hour 25 minutes, or until the edges are set but the center is still slightly jiggly.
• Turn off the oven and slightly crack the oven door open, allowing the cheesecake to cool slowly for about 1 hour.
• Remove from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
• Once chilled, remove the cheesecake from the springform pan. Use a knife dipped in hot water to slice for cleaner cuts.
• Serve chilled and enjoy!