Chocolate Cookie Cheesecake

Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan.

Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.

In a large bowl, beat cream cheese until smooth.

Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla.

Beat in eggs, one at a time, beating after each addition.

Pour 1/3 of batter into prepared pan.

Top with 1 1/2 cups cookie pieces; pour in remaining batter.

Bake at 350 degrees F (175 degrees C) for 45 minutes.

Remove cake from oven.

Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake.

Continue baking for 7 minutes.

Turn oven off and leave in oven 30 minutes.

Remove cheesecake, and let cool completely on a wire rack.

Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla.

Pour mixture over cheesecake while still warm.

Refrigerate until serving time.

Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!