Preheat the oven to 325 degrees F. Spray a 9 inch round springform pan with cooking spray.
In a mixing bowl or in the food processor, combine the cookie crumbs, sugar and butter. Press onto the bottom of the pan. Set the pan on a large sheet of foil and bring foil up and slightly over the sides. Repeat with another sheet of foil to make the pan leak-proof. You’ll be putting it in water.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream. Using lowest speed of mixer, gradually add eggs beating just until combined. Stir in flour and vanilla, then fold in the chips. Pour the batter over the crust.
Drop spoonfuls of raspberry preserves over the top and run a knife through to make swirls.
Place in a large roasting pan and add hot water to the roasting pan so that it comes up 1 inch up the sides of the springform pan.
Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan and garnish with whipped cream.