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1. Preheat 325 degrees. Grease 8-in square pan. Line
with 2 crisscrossed pieces of parchment or wax
paper, spraying between sheets. Spray lined pan. Set
aside.
2. Process cookies in a food processor until finely
ground. Gently press crumbs into bottom of pan.
3. Blend cream cheese and sour cream in dry food
processor until smooth, scraping down sides as
needed. Add cocoa, cornstarch, sugar, egg and egg
white; process until smooth. Pour into pan, sprinkle
with chocolate chips.
4. Bake until just set 35 to 40 minutes; cool
completely in pan. Refrig. at least 1 hour. Invert
on a tray; peel off paper and reinvert crust side
down.
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