Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil to prevent leaks. In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and mix until combined. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in sour cream, vanilla extract, and all-purpose flour until the batter is smooth. Fold in mini chocolate chips.
Pour the filling over the cooled crust in the springform pan. Sprinkle additional mini chocolate chips on top. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath. Bake for 55–65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. Then, remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
