Cover the bottom of a spring form cake pan with parchment paper, then brush the bottom and sides with a light coat of butter. Pour the remaining melted butter over the cookie crumbles in a small mixing bowl and stir by hand until evenly combined.
Using your fingers, press cookie mixture into the bottom of the pan and about an inch and a half up the sides. The layer should be about ½ inch thick.
Place pan in the oven and bake for about 5 minutes to set the crust. Remove from oven and let cool before filling.
Find a deep dish or tray that your 9” spring form cake pan will fit into, fill with a half inch of water, and place in oven. This water bath will help prevent any cracking and assure even baking. If you’re afraid of your spring form pan leaking, wrap tin foil on the outside to waterproof while baking.
In an electric mixer beat cream cheese until smooth, then add sour cream. Once well combined, add brown sugar and mix on low.
In a separate bowl, combine vanilla extract, cream, egg whites, and yolks. Add half of this mixture to the sour cream mixture. Once fully incorporated mix in second half.
Pour filling into cooled cookie crust, and bake in hot water bath at 300°F for 1 hour. When done, turn oven off and let the cake cool in the oven for another hour, then remove. Remove water bath and preheat oven to 300°F again.
Mix together sour cream, sugar, and vanilla. Spread mixture across the top of your cheesecake and bake in heated oven for 7-10 minutes, then remove. To garnish, sprinkle chocolate chips on top of cake. Chill in fridge overnight, or at least 5 hours before eating.