Preheat your oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.

Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.

In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.

Add the granulated sugar and mix until combined. Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and sour cream until completely smooth.

Pour the cheesecake mixture onto the cooled crust. Bake for 55-60 minutes or until the center is set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside for another hour to cool gradually.

In a separate bowl, cream together softened butter and brown sugar until fluffy.

Mix in the flour, chocolate chips, vanilla extract, and salt until a dough forms.

Once the cheesecake has cooled completely, drop spoonfuls of the cookie dough mixture on top of the cheesecake.

Refrigerate for at least 4 hours, preferably overnight, before serving.