Preheat oven to 350°F. Line a 9 x 13-inch baking pan with foil and spray the foil with non-stick cooking spray.
In a large bowl with an electric mixer, combine the cookie mix, butter, and egg until a dough is formed.
Use clean hands, or a spatula to evenly press the dough into the prepared pan to create a crust layer.
Bake in preheated oven for 13 to 15 minutes. Remove pan to a cooling rack and allow the crust to cool while you prepare the cheesecake layer.
In a large bowl with an electric mixer, beat cream cheese and sugar on medium speed for about 2 minutes. Add in eggs, one at a time, and mix until fully incorporated. Be sure to scrape down the sides of bowl to make sure all of the ingredients are mixed well. Add in the heavy cream and vanilla and mix until combined.
Sprinkle the chocolate chips over the crust layer and pour the cheesecake batter directly over the chocolate chips.
Bake in preheated oven for 40 minutes, or until the center is set.
Remove pan to a cooling rack and allow the cheesecake to cool completely. Once the cheesecake has cooled, cover the pan and refrigerate the cheesecake for at least 4 hours.
If desired, top with chocolate sauce or strawberries before serving.
Store leftover cheesecake in the refrigerator for up to 3 days.