Preheat your oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy. Add the vanilla extract and mix until combined.

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Stir in the sour cream until fully incorporated. Pour the cream cheese mixture over the cooled crust in the springform pan.

Sprinkle the semi-sweet chocolate chips evenly over the top of the cheesecake mixture.

Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.

Before serving, sprinkle the crushed mini chocolate chip cookies on top of the cheesecake for added texture and flavor.