• Preheat the oven to 350 degrees Fahrenheit. Wrap a 9-inch springform pan heavily with heavy-duty aluminum foil. Coat the pan with non-stick cooking spray.

For the Oreo Crust

• In a food processor, whiz Oreos until fine crumbs result, then add melted butter and pulse until combined. Add the crumbs to the pan and press crumbs evenly over the bottom and up the sides about an inch. Bake the crust for 15 minutes. Remove and set aside.

For the Chocolate Cheesecake Filling

• Reduce oven temperature to 325 degrees F. In a medium saucepan halfway filled with water, place a bowl that will fill the pan but not touch the water. Place the semi-sweet and milk chocolate in the bowl on top of the saucepan. Bring the water to a boil. When the water reaches a boil, reduce the heat to simmer. Don’t walk away from this step; the chocolate can burn quickly. Stir the chocolate as it melts with a silicone spatula. Remove the saucepan with the bowl still over the top from the heat once the chocolate is completely melted.
• In a stand mixer fitted with the whisk attachment, add room temperature cream cheese and sour cream and mix until smooth. Add sugars, cocoa powder, eggs, and egg yolks one at the time and blend after each egg addition. Try not to over-mix the batter.
• Add vanilla to the chocolate mixture and stir well. Stir the chocolate into the filling mixture until well combined. 
• Pour the batter into prepared crust in the springform pan, then place the springform pan in a roasting pan. Pour hot water that comes up about 1 1/2 inches around the pan. Place in the 325 degrees F oven for 1 hour and 10 minutes. The middle of the cheesecake should be jiggly, but as it cools it will set. Remove the pan from the oven and to a cooling rack and allow to cool completely. Loosen the foil and take the tip of a knife around the sides of the pan. This will keep the cheesecake from cracking. Once the cake has cooled, place it in a refrigerator leaving it in the pan for at least 6 to 8 hours.

For the Chocolate Ganache

• In a medium bowl, add chopped chocolate and coffee granules.
• In a saucepan over medium heat, bring cream to a simmer. Add half of the cream to the chocolate and whisk until incorporated. Slowly add the remaining cream and whisk until well incorporated. Add a tablespoon of butter at the time and whisk until combined. Add the salt and mix.
• Remove cheesecake from refrigerator and remove cheesecake from the springform pan onto serving dish or cake stand. Pour ganache over the cheesecake. Place cheesecake back into the refrigerator for an hour while you make the white chocolate drizzle.

For the White Chocolate Drizzle

• In a medium saucepan half filled with water, place a bowl that will fill the pan but not touch the water. Place the white chocolate in the bowl on top of the saucepan. Bring the water to a boil and immediately reduce to simmer. With a silicone spatula, gently stir until melted. Once melted, remove the saucepan and bowl off the heat.
• Remove the refrigerated cheesecake and ganache and drizzle white chocolate over the top. 
• With a vegetable peeler or very sharp knife, thinly shave milk chocolate curls and place over the top of the cheesecake.