Preheat the oven to 325°F.
Put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish placed on the bottom rack in the oven, filling the casserole dish almost all the way. (This acts as a makeshift water bath and turns the oven into a “steam room,” ensuring your cheesecake won’t crack.)
To make the crust, add the graham crackers to a food processor or high-powered blender and pulse until they’re processed to resemble a coarse meal.
Add the butter and brown sugar, and process or mix until combined.
Grease a 9x13-inch casserole dish, and line it with parchment paper so you can easily pull the bars out of the dish when you want to slice and serve.
Press the graham cracker mixture onto the bottom of the dish and set aside.
To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the granulated sugar and beat together for 1 min.
Add the whipping cream, sour cream, and vanilla and beat until everything is mixed well.
Crack the eggs into a separate bowl. Add the eggs, one at a time, to the cream cheese mixture, scraping the side of the bowl after each addition. Mix until the eggs are just incorporated.
Using a spatula or spoon, fold in 1 cup of chocolate chips by hand.
Pour the cheesecake batter into the casserole dish. Place the dish on the middle rack of the oven.
Bake for 55 min. to 1 hour and 5 min. The cheesecake will be done when the side looks set but the center still jiggles slightly when nudged.
Turn the oven off and prop the door open a little bit. Allow the cheesecake to cool for an hour in the oven.
After the hour has passed, remove the cheesecake from the oven and allow it to cool completely for about 2 to 3 hours before placing it in the fridge to chill at least 2 hours.
When you’re ready to serve, pull up on the parchment to remove the cheesecake from the pan. Slice into bars, cleaning the knife between each slice to get a clean cut.
To top the bars with the chocolate drizzle, microwave the remaining chocolate chips and coconut oil in the microwave in 30-second increments until smooth. Drizzle the chocolate all over the top of the bars. Allow it to set for 5 min., and serve!