Preheat the oven to 350?F. Grease and line an 8x8 baking dish with parchment paper, leaving an overhang on two sides.

Pulse the vanilla wafers in a food processor until they form fine crumbs, about 1 cup.

Add the sugar and salt to the food processor and pulse 5 times to combine. Pour in the melted butter and pulse until the mixture starts to clump together, about 5 to 10 seconds.

Stir in the mini chocolate chips with a rubber spatula.

Firmly press the cookie crumb mixture into the bottom of the prepared baking dish in an even layer. Bake for 10 minutes.

Remove from the oven and let cool on a cooling rack while making the filling. Turn the oven down to 325?F.

In a mixing bowl, beat the cream cheese until smooth. Beat in the eggs one at a time, scraping the bowl after each addition.

Beat in the sugar, vanilla extract, and sour cream until just combined. Do not overmix. Fold in the mini chocolate chips with a spatula.

Spread the cheesecake filling over the crust. Rap the pan on the counter to release any bubbles.

Bake at 325?F for 20 to 25 minutes or until the filling is just set and slightly jiggly in the center.

Turn off the oven, crack open the door, and cool in the oven for 30 minutes.

Cool to room temperature on a rack, about 30 minutes. Transfer to the fridge and chill for at least 3 hours or overnight before serving.