Preheat your oven to 300°F (or 320°F). Grease a 9-inch springform pan and crush cookies in a zip-top bag until fine.

Melt chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Combine with crushed cookies and press into the bottom of the prepared pan.

Beat softened cream cheese with sugar until smooth and creamy, about 2-3 minutes.

Add eggs one at a time, beating well after each addition until fully incorporated.

Fold in sour cream or Greek yogurt until just combined.

Pour the cream cheese filling over the crust and smooth the top.

Optional: Wrap the pan in wet dishcloths for a water bath to prevent cracks.

Bake for 1.5 hours or until the center is set but slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes.

Transfer to the refrigerator and chill for at least 4 hours, ideally overnight.