Chocolate Chip Cheesecake

With today being Valentine's Day I guess it is only fitting that I post a sweet treat.  I have adapted this cheesecake recipe from a friend.  I don't know where she got hers from.  This so so delicious that I am asked often for the recipe.  I decided that the blog was the best way for me to get it out there. 
I only have the one picture today so get a good look and

 hopefully I can talk you through the process!

Chocolate Chip Cheesecake

1 pkg. Double Stuff Oreo Cookies

2 T. Melted Butter or Margarine

4 (8 oz) pks. soft Cream Cheese

1 C. Sugar

3 T. Flour

4 Eggs

1 C. Sour Cream

1 T. Vanilla

1 pkg (12 oz) frozen Mini Chocolate Chips

Using a food processor, crush 2/3 pkg. Oreo cookies.  Combine with melted butter and press into the bottom of an 8 or 9 inch spring form pan.  Run some more cookies through the processor for garnish on top of the cheesecake and set aside.  The amount of garnish you use is completely up to you but I like the little crumbles and use the entire remainder of the package of cookies.  (well maybe not the entire package, I do need to taste one.....or two)  In a mixing bowl mix Cream Cheese, Sugar and Flour.  Add eggs mixing a little between each egg.  Add Sour Cream and Vanilla. Using a spatula scrape the edges of the bowl and gently combine the batter.  Pour the entire package of frozen Mini Chocolate Chips into the batter and mix with the spatula.  Pour over cookie crust and gently even out the batter in the pan.  Do not mess with the batter if you are able to leave it alone.  The more you fiddle with it the more likely you are to have a crack in your cheesecake.  Bake at 350* for 45 minutes - 1 hour.  You just need to kind of keep an eye on the cheesecake.  It will be done when the edges are dry looking and maybe slightly cracked and the center of the cheesecake has a small wet looking spot no bigger than a dime or even less.  Try not to slam the oven door or do things in your kitchen that will cause your cheesecake to fall.  When done cooking, gently remove from the oven and place on a cooling rack.  Let sit for 3-5 minutes and then run a very sharp knife carefully around the edge.  If you wait to long to do this your cheesecake will crack in the middle because it wants to shrink a little while cooling and if you don't loosen it from the sides it will pull apart.  Let the cheesecake cool completely and then run the knife around the edges again.  Cover the top with the cookie crumbs.  This helps to hide any crack you might have gotten in the top of the cheesecake.  Put in the fridge overnight or at least for several hours.  When ready to serve run a knife around the edge and remove the sides of the spring form pan.   Put the tip of your knife between the crust and the bottom of the pan and gently slide

 the cake off the pan onto a serving platter.  

Hope all those little tips help you make a great cheesecake!