Preheat oven to 375°F.

Lightly butter or grease (2) 9” springform pans. Line the bottom of pans with a circle of parchment paper. Set pans aside. (See note below about pans.)

Using an electric mixer, add butter, brown sugar and granulated sugar; beat on medium speed until smooth.

Add eggs; beat on low until well combined.

Add pudding mix and vanilla extract; beat on low until well combined.

In a separate bowl, sift together flour, baking soda, cornstarch and salt. Add the flour mixture in 2 additions, mixing after each addition.

Stir in chocolate chips.

Divide the cookie dough mixture evenly between the 2 prepared pans.

Press the cookie dough firmly into the bottom of each pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Bake for 15-18 minutes, or until top just begins to turn golden brown. (Tip: Make sure not to overbake the cookies or else they will be too crispy!)

Remove pans from oven and let cool fully. Leave the cookie crust in one of the pans (this will be for the bottom of the cheesecake). Remove the cookie from the other pan and set aside. (Tip: Wrap the top cookie crust in plastic wrap to keep fresh.)

Reduce oven temperature to 325°F.

Using a countertop mixer, beat the cream cheese on medium speed until completely smooth (about 3 minutes).

Add sugar and mix well, scraping down the sides of the bowl as needed.

Whisk the eggs and egg yolks together and add to the bowl; mix until well combined.

Add the sour cream, vanilla extract and mini chocolate chips; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Pour batter into pan containing the cookie crust. Wrap the bottom of the pan with aluminum foil and place on a rimmed baking sheet. Fill pan with about ½”-¾” of water. Bake at 325°F until center of cake is just barely set (~60-65 minutes).

With the cheesecake still in the pan, place the remaining cookie on top, pressing down lightly.

Let cheesecake cool in pan at room temperature for 30 minutes.

Cover pan lightly with foil or plastic wrap; refrigerate for at least 2 hours or overnight. (Tip: I actually like to wrap my cheesecake in plastic wrap and then freeze it overnight. It makes it easier to remove from the pan and slice.)

Remove cheesecake from pan and place on a large plate. If frozen, let thaw in the refrigerator for several hours.

Before serving, garnish top of cheesecake with fresh whipped cream.