Chocolate Chip Cookie Dough Cheesecake

1 ¾ c. crushed chocolate cookies
¼ c. sugar
1/3 c. butter or margarine, melted

Filling:
3 (8 oz) pkg. cream cheese, softened
1 c. sugar
3 eggs, lightly beaten
1 (8 oz or 1 c.) sour cream
½ tsp. vanilla

Cookie dough:
¼ c. butter or margarine, softened
¼ c. sugar
¼ c. packed brown sugar
1 Tbsp. water
1 tsp. vanilla
½ c. flour
1 ½ c. mini chocolate chips, divided

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in up the sides of a greased 9-in springform pan; set aside. Place pan on baking sheet. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside. In another mixing bowl, cream butter and sugars on medium speed until light and fluffy. Add water and vanilla. Gradually add flour. Stir in 1 c. chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface. Bake at 350* for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.