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!