Preheat your oven to 325°F (165°C).

In a bowl, mix together the chocolate cookie crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of a springform pan.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract.

Add the eggs one at a time, mixing gently after each. Gradually incorporate the melted dark chocolate until it’s fully blended.

Divide the filling into three bowls. Leave one bowl as is for the dark chocolate layer. Fold the melted milk chocolate into the second bowl and the white chocolate into the third.

Pour the dark layer over the crust first, followed by the milk chocolate layer, and finally the white chocolate layer.

Place the cheesecake in the oven and bake for about 60-70 minutes, until it is set around the edges but a little wobbly in the center.

After baking, let it cool in the pan for an hour before refrigerating for at least 4 hours or overnight.

Right before serving, garnish with whipped cream and chocolate shavings or ganache.