Step 1: Prepare the Graham Cracker Crust

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan, using the bottom of a measuring cup or a glass to compact it.
4. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden and fragrant. Remove from the oven and let cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with a handheld or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add the granulated sugar and continue mixing until fully combined and no lumps remain. Scrape down the sides of the bowl as needed.
3. Beat in the eggs one at a time, mixing well after each addition. Avoid overmixing to prevent incorporating too much air.
4. Add the vanilla extract, sour cream, and flour. Mix until smooth and well combined.
5. Gently fold in 1 cup of mini chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
2. Sprinkle an additional ½ cup of mini chocolate chips on top of the filling for extra chocolatey goodness, if desired.

Step 4: Bake the Cheesecake

1. Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks if using a water bath.
2. Place the springform pan in a larger baking dish and fill the dish with hot water, creating a water bath to help the cheesecake bake evenly and prevent cracks.
3. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
4. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling process helps prevent cracks.

Step 5: Chill the Cheesecake

1. Remove the cheesecake from the oven and let it cool completely at room temperature.
2. Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set.

Step 6: Add Toppings and Serve

1. Before serving, carefully run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and transfer the cheesecake to a serving plate.
2. Add your desired toppings, such as whipped cream, chocolate ganache, or more mini chocolate chips.
3. Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices.