In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are well-coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar and mix until well combined.
Add the eggs, one at a time, mixing well after each addition. Then, incorporate the all-purpose flour and vanilla extract, mixing until fully blended.
Fold in the sour cream gently until the mixture is creamy and smooth.
Take the refrigerated chocolate chip cookie dough and break it into small pieces. Gently fold half of the cookie dough into the cheesecake batter, reserving the other half for topping.
Pour the cheesecake filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for about 60-70 minutes, or until the center is set but still slightly jiggly.
Once the cheesecake is baked and cooled, whip the heavy cream until stiff peaks form. Spread the whipped cream over the top of the cheesecake and sprinkle the remaining cookie dough pieces, chocolate chips, and chopped walnuts on top for added texture and flavor.
Refrigerate the cheesecake for at least 4 hours or overnight to let the flavors meld and the cheesecake set completely. When ready to serve, slice and enjoy this delightful dessert!
