Grind cookies into fine crumbs using a blender or a food processor. Add butter and blend until smooth, and then add sugar. Press crust into bottom of 9-inch springform pan and refrigerate while preparing the filling. Preheat the oven to 350°F degrees. Beat the cream cheese until smooth in a large bowl using an electric mixer. Blend in sugar and sour cream. Add the eggs and vanilla, and mix until smooth.

Using a wooden spoon, stir in the cookie pieces and ¼ cup of the chocolate chips. Pour filling into crust-lined pan and smooth top with a spatula. Sprinkle remaining ½ cup chocolate chips evenly over the top. Bake 60 minutes. Turn off oven and leave cheesecake in oven for 1 hour to set. Remove from oven and chill in refrigerator until firm, about 3-4 hours.