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!