Preheat the oven to 325°F.
In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Gradually add the granulated sugar and vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
Fold in the mini chocolate chips gently with a spatula.
Pour the cream cheese mixture over the prepared crust in the springform pan.
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature.
Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, spread the blue frosting on top of the cheesecake and sprinkle with crushed chocolate sandwich cookies.