Preheat your oven to 325°F
Process 16 cookies in a food processor until a fine crumb. Empty into a bowl and add 4 tbsp melted butter. Stir until mixed, mixture will be like wet sand. If use your fingers to pick some up it should stick to itself when pressed together.
Press into the bottom of your springform pan into an even layer.
Optional - I took an additional 5 cookies, separated them and scraped out the center. I scored them in the middle breaking each cookie into 4 pieces. I lined the edge of the crust for a decorative cookie crust.
Bake for 8-10 minutes to set crust. When crust begins to smell fragrant it is ready, remove from oven and set out to cool.
While crust is baking, prepare your filling. Place cream cheese in bowl of mixer with paddle attached and beat on low-medium for 2-4 minutes until cream cheese is smooth.
Add in sugar, and beat to combine.
Add in each egg, one at a time, mixing until fully incorporated into batter before adding the next.
Add in vanilla and cream and beat on low until mixed in.
Pour in chocolate chips and mix in with a spatula by hand.
Pour into cooled crust, and place in the oven. Bake for about 40-50 minutes. Center of cheesecake will still jiggle but outer edge will be set. Turn off the oven and crack the oven door. Leave cheesecake to rest for about an hour in the oven before removing.
Let cheesecake come completely to room temperature before moving to refrigerator to chill. Cheesecake should chill for at least 6 hours, I usually leave mine overnight.
After cheesecake has chilled, slice and enjoy!
