Jordan's Favorite Chocolate Chip Cheesecake

Preheat oven to 325°F (163°C). Combine finely chopped Oreo cookies with melted butter and mix until the mixture resembles wet sand.

Press the Oreo-butter mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 5 minutes until set, then remove and cool slightly.

Beat the softened cream cheese in a large bowl using an electric mixer until smooth and creamy, about 2 minutes.

Pour the sweetened condensed milk into the cream cheese and mix until well combined and smooth.

Add eggs one at a time to the mixture, beating well after each addition to ensure smooth incorporation.

Stir in vanilla extract and flour, mixing until just combined.

Fold the mini chocolate chips gently into the cheesecake batter using a spatula until evenly distributed throughout.

Pour the batter over the cooled crust and smooth the top with a spatula.

Bake at 325°F for 50 minutes until the cheesecake is set around the edges but the center still has a slight jiggle when gently shaken.

Remove the cheesecake from the oven and allow it to cool completely at room temperature for at least 1 hour, then refrigerate for at least 4 hours or overnight before serving.