Crush the Oreo cookies into fine crumbs using a food processor or a sealed bag and rolling pin. Melt the unsalted butter and combine with the crumbs. Press firmly into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat the softened cream cheese on medium speed until smooth. Gradually add the granulated sugar and vanilla extract, mixing until fluffy.

Add the large eggs one at a time, mixing well after each addition to maintain airiness.

Gently fold in the sour cream, then add mini chocolate chip cookies and stir until evenly distributed.

Preheat the oven to 325°F (160°C). Pour the filling over the crust and bake for about 60 minutes until slightly jiggly but set.

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then, chill in the fridge for at least 4 hours or overnight.

Release the cheesecake from the springform pan, top with whipped cream, mini chocolate chip cookies, and extra Oreo crumbs before serving.