Ingredients

• Chocolate cookie crumbs - 1 ½ cups
• Unsalted butter, melted - ¼ cup
• Cream cheese, softened - 24 oz
• Granulated sugar - 1 cup
• Vanilla extract - 1 teaspoon
• Eggs - 3 large
• Dark chocolate, melted and cooled - 8 oz
• Milk chocolate, melted and cooled - 4 oz
• White chocolate, melted and cooled - 4 oz
• Heavy cream - ½ cup
• Dark chocolate for ganache - 4 oz

Instructions

1. 1.

   Preheat the oven to 325°F (163°C).

2. 2.

   Combine chocolate cookie crumbs and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan.

3. 3.

   In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined.

4. 4.

   Add eggs one at a time, beating after each addition.

5. 5.

   Divide the batter into three equal parts. Stir dark chocolate into one part, milk chocolate into the second, and white chocolate into the third.

6. 6.

   Pour the dark chocolate batter over the crust and spread evenly. Layer with the milk chocolate batter, followed by the white chocolate batter.

7. 7.

   Bake for 50-60 minutes or until the center is set. Allow to cool in the oven with the door slightly open for 1 hour.

8. 8.

   Refrigerate the cheesecake for at least 4 hours or overnight.

9. 9.

   To make ganache, heat heavy cream until it simmers. Pour over chopped dark chocolate and let sit for 5 minutes, then stir until smooth.

10. 10.

    Spread the ganache over the chilled cheesecake. Refrigerate for an additional 30 minutes before serving.

Nutritional Facts