For Crust:
1 (9 ounce package) crushed chocolate wafer cookies
1/4 cup melted butter

For Cheesecake:
2 (8 ounce packages) softened cream cheese
1/2 cup sugar
3 eggs
2 cups melted dark chocolate morsels
1 cup heavy whipping cream
2 tablespoons melted butter
3 teaspoons vanilla

For Topping:
1/2 cup heavy whipping cream, divided in half
1/2 cup white chocolate morsels
1/2 cup milk chocolate morsels

1 (9 ounce package) crushed chocolate wafer cookies 1/4 cup melted butter 2 (8 ounce packages) softened cream cheese 1/2 cup sugar 3 eggs 2 cup s melted dark chocolate morsels 1 cup heavy whipping cream 2 tablespoons melted butter 3 teaspoons vanilla 1/2 cup heavy whipping cream, divided in half 1/2 cup white chocolate morsels 1/2 cup milk chocolate morsels

Preheat oven to 325°. Combine well cookie crumbs and melted butter in a small bowl. Press into 9 inch springform pan. Place to side.

Beat softened cream cheese with sugar until smooth. Add eggs one at a time, beating in between each one. Add remaining cheesecake ingredients, beating until smooth. Pour into crust and allow to sit at room temp for 30 minutes. Place on a cookie sheet and bake for 60 minutes. Turn off oven, open oven door a little and allow to sit for another 30 minutes. Remove from oven and run knife around edge of pan. Remove edge of pan. Allow cheesecake to cool to room temperature before adding toppings.

Put 1/4 cup of whipping cream into small saucepan and heat just until bubbling at edges. Turn heat off, add white chocolate chips, cover and allow to sit for 5 minutes. After 5 minutes, stir until smooth. Repeat this process in another saucepan with the milk chocolate chips. Pour white chocolate over cheesecake and then drizzle with milk chocolate until entire cheesecake is covered. Chill overnight before serving.