Preparation

• Preheat the oven to 325°F (163°C). Prepare a 9x13 inch pan with foil and nonstick spray.
• Crush the Oreo cookies in a food processor until fine crumbs form. Combine with melted butter and press into the prepared pan. Bake for 10 minutes until set.
• Create a water bath by placing a rimmed baking sheet on the bottom rack of the oven, filled halfway with water.
• Beat the cream cheese until smooth. Gradually mix in sugar, sour cream, and vanilla until creamy. Fold in flour gently.
• Incorporate the eggs one at a time, mixing until just combined. Fold in 1 cup of mini chocolate chips.
• Pour the filling over the cooled crust and sprinkle any remaining chocolate chips on top. Bake for 40-45 minutes until the edges are set but the center jiggles slightly.
• Cool bars at room temperature for 1 hour, then refrigerate for at least 4 hours until chilled.