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Preheat oven to 350 degrees. Prepare a 9×9-inch square pan by lining with aluminum foil and spraying with nonstick spray.
Combine the chocolate cookie crumbs, melted butter, and pinch of salt in a bowl. Mix until well combined and press evenly into the bottom of the prepared pan. Bake the crust for 10 minutes.
While the crust bakes, make the filling. Beat together the cream cheese and sugar until creamy. Add the salt, lime zest, lime juice, tequila, and triple sec and mix well. Add the eggs one at a time and mix until completely incorporated.
Pour the mixture over the baked crust and spread evenly. Sprinkle mini chocolate chips on top.
Bake at 350 degrees for 20-25 minutes, until the edges are fully set and the middle has a slight jiggle. Let cool completely in the pan before refrigerating for at least 2 hours.
Cut into bars and drizzle with hot fudge before serving. Store in the refrigerator for up to 3 days.