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In a small bowl, combine cookie crumbs and sugar;
stir in butter. Press onto the bottom and 1 inch
up the sides of a greased 9 inch springform pan;
set aside. In a mixing bowl, beat cream cheese and
sugar until smooth. Add eggs; beat on low just
until combined. Add sour cream and vanilla; beat
just until blended. Pour over crust; set aside. In
another mixing bowl, cream butter and sugars on
medium speed for 3 minutes. Add water and vanilla.
Gradually add flour. Stir in 1 c. chocolate chips.
Drop dough by teaspoonfuls over filling, gently
pushing dough below surface (dough should be
completely covered by filling). Bake at 350F for
40-45 minutes or until center is almost set. Cool
on a wire rack for 10 minutes. Carefully run a
knife around edge of pan to loosen; cool 1 hour
longer. Refrigerate overnight; remove sides of
pan. Sprinkle with remaining chips.
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