1. In a bowl, combine chocolate cookie crumbs, melted butter, and salt. Mix until evenly combined and press into the bottom of a springform pan. Chill the crust while preparing the filling.

2. Preheat oven to 325°F (163°C). Wrap the outside of the springform pan with foil if using a water bath.

3. Beat the softened cream cheese until smooth. Add sugar and mix until incorporated.

4. Add eggs one at a time, mixing just until combined. Then mix in sour cream and vanilla extract until smooth.

5. Fold in 3/4 cup mini chocolate chips using a spatula.

6. Pour the batter over the chilled crust and smooth the top. Tap gently to remove air bubbles.

7. Place the springform pan in a large roasting pan and add hot water halfway up the sides.

8. Bake for 55–65 minutes, or until the edges are set and the center jiggles slightly.

9. Turn off oven, crack the door, and let cheesecake cool for 1 hour inside.

10. Remove from oven and water bath, then cool completely at room temperature.

11. Chill in the refrigerator for at least 6 hours or overnight.

12. Before serving, sprinkle remaining mini chocolate chips on top and slice cleanly with a warm knife.