Directions1. Make the crust. Grind the cookies into a fine crumb using a food processor or blender. Add the melted butter and pulse a few times to mix. Then press the mixture evenly into the bottom and up the sides, about 1 ¼ inch, of a 9-inch springform pan or into a 9.5-inch pie plate. Refrigerate while making the filling.2. Make the filling. in a large bowl with an electric hand mixer, mix the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream and vanilla and mix.3. Add the chocolate flavored dip and whip for 2-3 minutes, until the mixture is light and fluffy.4. Spread the cheesecake filling evenly over the prepared crust. Cover with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours) until chilled and set.