1 1/2 cups chocolate sandwich cookie crumbs (filling removed)
2 tablespoons butter or margarine, melted
1 (12-ounce) package semi-sweet chocolate chips, divided use
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
3/4 cup evaporated milk
1/2 cup sour cream
Preheat oven to 350°F (175°C).
Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup chocolate chips evenly over crumbs; set aside.
Beat cream cheese, sugar and vanilla extract using electric mixer until smooth. Add in eggs and flour; beat until mixed. Gradually add in evaporated milk and sour cream, beating until incorporated. Pour batter over prepared crust. Sprinkle with remaining chocolate chips.
Bake for 25 minutes. Cover loosely with aluminum foil and bake for additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until set. Run a knife on the side to loosen; remove side of springform pan.