Preheat the oven to 350°F. Grease and line an 8x8-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.

Add the vanilla wafer cookies to a food processor and pulse until fine crumbs form. You should have about 1 cup of crumbs.

Add sugar and salt, then pulse a few times to combine. Pour in melted butter and pulse until the mixture resembles wet sand.

Stir in the mini chocolate chips using a rubber spatula.

Press the crust mixture firmly into the prepared baking pan in an even layer. Bake for 8 minutes, then let cool slightly.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add eggs one at a time, mixing after each addition. Stir in sugar, vanilla extract, and sour cream until fully combined.

Fold in the mini chocolate chips gently.

Pour the cheesecake filling over the prepared crust and smooth the top evenly.

Bake the Chocolate Chip Cheesecake Bars for 32–38 minutes or until the center is set but slightly jiggly.

Let cool completely at room temperature, then refrigerate for at least 4 hours before slicing into bars.