Triple Chocolate Fudge

Preheat Oven:

Preheat your oven to 350°F (175°C).

Prepare the Crust:

In a bowl, mix crushed Oreo cookies with melted butter. Press this mixture firmly into the bottom of a springform pan to form a sturdy base.

Bake for 10 minutes, then let it cool completely.

Make the Filling:

In a large bowl, beat the cream cheese and sugar together until smooth and fluffy.

Add the heavy cream, cocoa powder, and vanilla extract, mixing until well combined.

Fold in the semi-sweet and white chocolate chips.

Add the eggs one at a time, mixing gently after each addition just until incorporated.

Assemble the Cheesecake:

Pour the cheesecake filling over the cooled crust and smooth the top.

Bake for 55-60 minutes or until the center is just set but still has a slight jiggle. Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight for best results.

Prepare the Fudge Topping:

Heat the heavy cream in a saucepan until just boiling. Remove from heat and stir in the semi-sweet chocolate chips and butter until the mixture is smooth and glossy.

Let it cool slightly.

Decorate:

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