Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan and, if you like, line the bottom with parchment for easier removal.

In a medium bowl, mix the crushed chocolate sandwich cookies with the melted butter until evenly moistened. Press firmly into the bottom of the prepared pan to form an even crust. Chill briefly while you make the filling.

In a large bowl, beat the softened cream cheese with the sugar and vanilla until completely smooth and free of lumps. Use medium speed and scrape the bowl sides frequently.

Add the eggs one at a time, mixing just until each is incorporated. Overbeating after adding eggs can trap air and cause cracks.

Stir in the sour cream and the mint chocolate chips until evenly distributed.

Pour the filling over the prepared crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake on the center rack for about 50–60 minutes, or until the edges are set and the center is just slightly jiggly.

Turn off the oven and crack the door; let the cheesecake cool inside the oven for 1 hour to reduce the chance of cracking.

Remove from the oven, finish cooling to room temperature, then refrigerate for at least 4 hours or overnight for best texture.

Serve with a dollop of whipped cream and additional mint chocolate chips on top.