Step 1: Prepare Your Baking Setup

Start by preheating your oven to 325°F or 160°C. Line the bottom of a springform pan with parchment paper and lightly grease the sides. This ensures easy removal later and prevents sticking.

Wrap the outside of the springform pan with aluminum foil if you plan to use a water bath. This helps prevent any moisture from seeping into the cheesecake.

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Step 2: Make the Cookie Dough Base

In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and glossy. This step ensures the sugars dissolve properly, giving the base a soft texture.

Add the vanilla extract and egg, mixing until fully incorporated. The mixture should look creamy and slightly thickened.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing as this can make the base dense.

Fold in the mini chocolate chips evenly.

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Step 3: Form and Pre-Bake the Base

Transfer the cookie dough into the prepared springform pan. Press it evenly into the bottom using a spatula or your hands.

Bake the base for about 10 to 12 minutes. The goal is to partially bake it so it sets slightly but remains soft. Remove from the oven and allow it to cool while you prepare the filling.

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Step 4: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and lump-free. This step is crucial for achieving a silky texture.

Add the sugar and mix until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.

Mix in the sour cream and vanilla extract until smooth.

Add the eggs one at a time, mixing gently after each addition. Avoid overmixing at this stage as too much air can cause cracks during baking.

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Step 5: Assemble the Cheesecake

Pour the cheesecake filling over the slightly cooled cookie base. Spread it evenly with a spatula to create a smooth top.

Tap the pan gently on the counter to release any trapped air bubbles.

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Step 6: Bake Using a Gentle Method

Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 325°F for about 55 to 65 minutes. The center should still have a slight jiggle when done.

Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This gradual cooling helps prevent cracks.

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Step 7: Chill for Best Texture

Once cooled to room temperature, transfer the cheesecake to the refrigerator. Chill for at least 4 hours, preferably overnight.

This resting time allows the flavors to develop and the texture to fully set.

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Step 8: Slice and Serve

Carefully remove the cheesecake from the springform pan. Use a clean, sharp knife to slice, wiping the blade between cuts for neat slices.

Serve chilled for the best flavor and texture.