Preheat the oven to 350 degrees F. Line a 9X13-inch pan with aluminum foil (for easy cleanup and to lift out the bars). Lightly grease with cooking spray.
For the crust, stir together the Oreo cookie crumbs and butter. Press the mixture into the bottom of the prepared pan.
For the cheesecake layer, in a large bowl using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and combined, 1-2 minutes.
Add the eggs and mix until just combined; scraping down the sides of the bowl as needed.
Add the sour cream, vanilla extract and pinch of salt. Mix until just combined.
With a rubber spatula or large spoon, fold in the chopped Snickers bars.
Spread the batter evenly on top of the crust. Sprinkle with chocolate chips.
Bake for 30 minutes until the cheesecake is set throughout, adding a few minutes if the center is still soft and jiggly.
Remove from the oven and let the bars cool completely. Refrigerate until completely chilled.
Cut into squares, drizzle with caramel sauce (optional), and serve.
Notes
Peanut Butter Variation: for a fun, delicious peanut butter twist, add 1/2 cup peanut butter to the batter with the sour cream. Drizzle: lightly warmed dulce de leche makes a great drizzling option. My favorite caramel sauce for drizzling is this homemade sauce (even easier version here) or Trader Joe's storebought.Oreo's: I don't take the cream out of the Oreos before crushing (I usually use my blender or food processor to do so).