Combine 2 cups cookie crumbs, melted butter, brown sugar and cinnamon in a medium bowl, firmly press mixture evenly onto bottom and part way up sides of a 10 inch springform pan. Bake at 350 for 10 minutes and set aside.
Cheesecake: In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour and 1 teaspoon vanilla. Beat in eggs, one at a time beating after each addition. Pour 1/3 batter into pan, top with cookie pieces; pour in remaining batter on top. Bake at 350 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar and 1 teaspoon of vanilla and spread evenly on cheesecake. Continue to bake for an additional 10 minutes. Turn oven off and leave in oven 30 minute more. Remove cheesecake and let cool completely on wire rack.
Combine 1 cup whipping cream and chocolate chips in saucepan, stir over low heat until melted and then stir in vanilla. Pour mixture over cheesecake while mixture is warm. Refrigerate until service. At least 8 hours for refrigerator time. Remove 1/2 hour before serving.