Line 9-inch square baking pan with foil leaving 2-inch overhang. Spray with no-stick cooking spray.
For the crust, process cookies in food processor until crumbs form. Pour into bowl; stir in sugar, then melted Country Crock® Buttery Sticks, stirring until mixture holds together. Firmly press crumb mixture on bottom of prepared pan.
For the cheesecake, beat cream cheese, sugar and vanilla in large bowl with electric mixer until light and fluffy, about 2 minutes. Fold in whipped topping until blended. Stir in 3/4 cup mini chocolate chips and spread evenly over crust. Sprinkle with remaining 1/4 cup mini chocolate chips.
Refrigerate at least 8 hours to overnight. Drizzle with hot fudge topping. Cut into 16 bars.