Heat the oven to 325° F. Line an 8" x 8" cake pan with foil and cooking spray or parchment paper.

In the bowl of a food processor, process the Oreos until they are fine crumbs. Add the melted butter and process until the ingredients are fully mixed.

Pour the crust ingredients into the lined pan and press down to form an even layer. Bake the crust for 10 minutes. Set aside.

Add the cream cheese to the bowl of a stand mixer with the paddle attachment. Beat on medium-high for about 2 minutes. Add the sugar and beat until combined. Add the sour cream, vanilla, and salt and beat to combine.

Add the eggs and beat on medium-high speed until incorporated.

Using a rubber spatula, stir in the chopped Oreos and chocolate chips.

Pour the batter into the pan and smooth. Bake for 30 to 40 minutes, until the mixture is cooked through on the edges and jiggly in the middle.

Let the pan cool on a wire rack for an hour at room temperature. Cover the pan and refrigerate for at least 3 hours before cutting and serving. Enjoy!