1. Make the Crust:

• Preheat your oven to 325°F (160°C).

• In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.

• Press the mixture into the bottom of a springform pan to form an even crust layer. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.

2. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

• Add the sour cream and vanilla extract, mixing until fully incorporated.

• Beat in the eggs, one at a time, making sure each egg is fully blended before adding the next.

• Divide the filling into three bowls. In one bowl, fold in the melted semi-sweet chocolate. In the second bowl, fold in the melted milk chocolate chips. In the third bowl, fold in the melted dark chocolate chips.

• Carefully layer the chocolate mixtures into the crust, alternating between the three chocolate fillings. Use a spatula to smooth the top, ensuring an even distribution.

3. Bake the Cheesecake:

• Place the cheesecake in the oven and bake at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly.

• Turn off the oven and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks on the surface.

• After cooling, refrigerate the cheesecake for at least 4 hours, or overnight for the best results.

4. Make the Chocolate Ganache Topping:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

• Remove from heat and stir in the semi-sweet chocolate chips. Stir until smooth and the ganache is glossy.

• Let the ganache cool slightly, then pour it over the chilled cheesecake. Use a spatula to spread it evenly.

5. Serve:

• Once the ganache has set, slice the cheesecake into generous portions and serve. Optional: garnish with chocolate shavings or berries for an extra touch