Preheat oven to 325°F. Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press firmly into a 9-inch springform pan. Bake 10 minutes, then cool.

Beat cream cheese, 1 cup sugar, and flour until smooth. Blend in sour cream and vanilla. Beat in eggs one at a time on low, just until combined. Fold in mini chocolate chips by hand.

Pour filling over the crust. Place a pan of hot water on the rack below if desired. Bake 55–65 minutes, until edges are set and the center still jiggles.

Turn off oven, crack the door open, and leave the cheesecake inside for 1 hour. Run a knife around the edge, cool completely on a rack, then refrigerate at least 4 hours.

Remove the pan ring. Slice with a hot, dry knife and serve cold.