Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Wrap the pan in aluminum foil to create a water bath.

Crush chocolate sandwich cookies into fine crumbs and mix with melted butter. Press into the bottom of the pan and bake for 8 minutes.

In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and flour, mixing on low until combined.

Incorporate vanilla extract and sour cream, blending gently. Add eggs one at a time, mixing on low until just combined.

Pour the cheesecake batter over the cooled crust. Place the springform pan in a larger roasting pan and fill with hot water.

Bake for 60 to 70 minutes until edges are set but the center jiggles slightly.

Turn off the oven and slightly prop the door open. Allow the cheesecake to cool inside for 1 hour.

Remove the cheesecake from the oven and let it cool on a wire rack. Refrigerate for at least 6 hours or overnight.

Make the whipped topping by whipping heavy cream until stiff peaks form. Gradually add powdered sugar and vanilla.

Top the cheesecake with whipped cream, mini chocolate chips, and mini churros before serving.