The best Chocolate Chip Cheesecake Recipe

Crust
0 Preheat the oven to 400°F. Line the bottom of a 9-inch springform pan with parchment paper. Remove the rim, place the parchment paper on the bottom, and secure the rim again. Tighten the parchment paper by pulling it slightly outwards and trim the excess, but don't cut it too short. Spray the sides of the pan with nonstick spray and set aside.
1 For the Oreo® crust, use a food processor to mix the Oreo® cookies, melted butter, and salt. Pulse until you get fine crumbs. Press them firmly into the bottom of your springform pan, using the back of a measuring cup, a glass, or your fingers. Bake for 10 minutes and set aside. Reduce the oven temperature to 325°F.
Cheesecake filling
2 For the cheesecake filling, beat cream cheese, sugar, and vanilla extract on medium speed for 1.5 minutes using a stand mixer or a hand mixer. Do not turn the speed to high to avoid incorporating extra air into your batter.
5 Scrape the sides of the bowl with a silicone spatula, add sour cream, and mix until just combined. Start adding the eggs, one by one, beating after each addition.
6 In a small bowl, mix 3/4 cup of the chocolate chips with the flour, and fold them into the batter gently using a rubber spatula.
7 Pour your cheesecake mixture into your prepared cookie crust and smooth it out with the back of a spoon.Tap your pan on the counter 4-5 times to release all air bubbles. Sprinkle the rest of the chocolate chips on top of the cheesecake.
9 Prepare the Water Bath:Place your springform pan inside a larger cake pan, then place both inside a larger roasting pan. Fill the roasting pan with hot water halfway up the springform pan.Alternatively, you can cover the bottom and sides of your pan with aluminum foil twice and very tightly, to avoid water seeping in. Ensure there are no holes or crevices where the water could get to your cheesecake. Place it inside a roasting pan and fill it with hot water halfway up the springform pan.
10 Place your cheesecake on the middle oven rack and bake for 70-80 minutes. You'll know your cheesecake is done when the edges are well set and the middle is set but still jiggly.
11 Turn off your oven, place a wooden spoon in the oven door to keep it slightly ajar, and leave your cheesecake to cool for 30 minutes. Remove from the oven, place on a cooling rack, and run a knife around the rim to loosen it (leaving the rim on). Let cool completely, cover with aluminum foil, and refrigerate overnight or for 8 hours.
Topping
12 In a small metal bowl with a whisk attachment, whip the heavy cream and sugar until stiff peaks form.
13 Remove the rim from the springform pan carefully, and place in a serving plate. Place the whipped cream in a piping bag with a 1M baking tip and make swirls all around your cheesecake. Sprinkle with extra chocolate chips.