Crust: 12 Oreo cookies crushed into fine crumbs
1½ lbs. cream cheese, softened
1 cup sugar
1 cup sour cream
6 oz. melted semi sweet chocolate
½ cup mini chocolate chips
1 cup whipping cream (divided)
4 oz. semi sweet chocolate
4 oz. white chocolate
Preheat oven to 325 degrees.
Press cookie crumbs into the bottom of a lightly greased cheesecake pan and place in the freezer.
In a large mixer, blend cream cheese and sugar on medium speed until smooth. Add eggs one at a time. Blend in the sour cream. Scrape the sides of the bowl and add the melted chocolate. Mix just until blended. Fold in mini chocolate chips. Pour over frozen crust and bake for 90 minutes or until the center is set.
Let cool to room temperature and then refrigerate overnight (or at least 4 hours).
When ready to serve, heat ½ cup of the whipping cream to a simmer in a small sauce pan. Remove from heat and add the semi sweet chocolate. Stir until all of the chocolate has melted into the cream. Let cool slightly and pour over cheesecake. Return cheesecake to fridge. In a separate saucepan, add remaining cream and repeat with the white chocolate. Drizzle white chocolate in swirls over entire cheesecake.