Preheat your oven to 350°F (175°C).

In a mixing bowl, combine your crushed chocolate chip cookies with melted butter and vegetable oil and press firmly into the bottom of your springform pan.

Bake for 10-12 minutes until golden.

In a large mixing bowl, beat together cream cheese, sour cream, sugar, and vanilla until smooth. Gradually add eggs, blending well.

Stir in flour and mini chocolate chips.

Pour the cheesecake filling over the cooled cookie crust, smoothing the top.

Bake in a water bath at 350°F for 45-50 minutes.

Cool the cheesecake inside the oven for 30 minutes.

Refrigerate overnight before serving.

Garnish with whipped cream and crumbled cookies before slicing.