Preheat your oven to 325°F (163°C).

In a bowl, mix together the Oreo cookie crumbs and melted butter, then press firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes and let it cool.

In a large mixing bowl, beat the cream cheese and sugar until smooth. Then add in the sour cream and vanilla extract, mixing well.

Divide the mixture into three bowls. To the first bowl, mix in the melted dark chocolate; to the second bowl, mix in the melted milk chocolate; and to the third bowl, mix in the melted white chocolate.

Pour the dark chocolate layer over the crust and spread it evenly. Freeze for 15 minutes.

Add the milk chocolate layer and freeze again.

Finally, add the white chocolate layer and refrigerate for at least 4 hours or overnight.

When ready to serve, whip the heavy cream until stiff peaks form and spread it over the cheesecake.

Drizzle chocolate ganache on top before slicing.