Preheat the oven to 350°F. Tightly wrap the outside of a 9-inch springform pan with two layers of heavy duty aluminum foil and lightly spray the inside of the pan with non-stick baker’s spray. Set aside.

Add the Oreo cookies to a food processor and pulse for 30-60 seconds or until fine crumbs form.

While the food processor is running, slowly drizzle in the melted butter until fully incorporated into the cookie crumbs. The mixture should resemble wet sand.

Press the crust mixture evenly into the bottom of the prepared springform pan. Bake for 15 minutes, remove from the oven and allow the crust to cool to room temperature.

Reduce the oven temperature to 325°F.

To a medium sized microwave safe bowl add the finely chopped semi-sweet chocolate and ¼ cup heavy cream. Heat for 45-60 seconds, stir until smooth and set aside to cool slightly before adding to the cheesecake filling mixture.

To a second medium sized microwave safe bowl, add the finely chopped white chocolate and ¼ cup heavy cream. Heat for 45-60 seconds, stir until smooth and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar on medium speed for 2-3 minutes or until smooth and creamy.

With the mixer on low add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Stop and scrape down the bowl and paddle attachment as needed to ensure the ingredients are evenly mixing.

Add the remaining ¼ cup heavy cream, sour cream, and vanilla extract to the bowl and mix on low just until fully incorporated and the cheesecake batter is smooth.

Pour half the batter into the bowl with the melted and slightly cooled semi-sweet chocolate. Gently fold to combine until no streaks of melted chocolate remain.

Pour the remaining half of the batter into the bowl of melted and slightly cooled white chocolate. Gently fold to evenly combine and no streaks of white chocolate remain.

Add the semi-sweet chocolate cheesecake batter to the crust and spread to an even layer.

Gently spoon the white chocolate cheesecake batter onto the top of the semi-sweet cheesecake layer, being careful not to combine the layers, and gently spread to an even layer.

Place the cheesecake into a large roasting pan and onto the center rack of the preheated oven. Carefully pour the hot water into the roasting pan, being sure not to get any into the cheesecake batter, until it goes up the side of the springform pan about 1-1 ½ inches.

Bake for 1 hour, to 1 hour 15 minutes, or just until the outer edges are just barely golden and the center just slightly jiggles if the pan is tapped.

Turn off the heat to the oven, crack the door open about 1-inch and allow the cheesecake to slowly cool, and finish baking for an additional 1 hour.

Remove the roasting pan from the oven, remove the aluminum foil from the springform pan and allow the cheesecake to cool to room temperature before transferring to the refrigerator to chill for at least 8 hours or up to overnight.

Once the cheesecake is fully chilled, remove it from the refrigerator.

To a small microwave safe bowl, add the finely chopped semi-sweet chocolate and heavy cream. Heat for 45-60 seconds, stir until smooth. Add the clear corn syrup and stir until fully combined. Allow the ganache to cool for 3-4 minutes before topping the cheesecake.

Spoon the ganache into the center of the cheesecake and carefully spread to the outer edges being careful not to drip any over the sides.

Sprinkle the top of the cheesecake with the white and semi-sweet chocolate shavings to garnish. Return the cheesecake to the refrigerator to chill for 15-30 minutes, or until the ganache has firmed, before slicing and serving.