1. Preheat the oven to 325°F and grease a 9-inch springform pan.

2. Mix the graham cracker crumbs, melted butter, and brown sugar until the crumbs are evenly moistened.

3. Press the crust mixture firmly into the bottom of the prepared pan.

4. Bake the crust for 8 to 10 minutes, then let it cool slightly.

5. In a large mixing bowl, beat the softened cream cheese until completely smooth.

6. Add the granulated sugar, sour cream, vanilla extract, and flour, then mix until creamy.

7. Pour in the heavy cream and mix just until combined.

8. Add the eggs one at a time, mixing on low speed after each addition.

9. Fold in 1 cup mini chocolate chips with a spatula.

10. Pour the cheesecake filling over the cooled crust and smooth the top.

11. Bake for 50 to 60 minutes, until the edges are set and the center still has a slight wobble.

12. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes.

13. Remove the cheesecake and cool completely at room temperature.

14. Refrigerate for at least 6 hours, preferably overnight.

15. Top with the remaining mini chocolate chips before slicing and serving.