When double chocolate can't hit the spot, this cheesecake is what you need.
1 1/2 cups chocolate graham cracker crumbs (about 10 whole crackers)
1/4 cup butter, melted
4, 8 ounces bricks cream cheese, softened at room temperature
1/2 cup sour cream
4 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1/2 cup each: dark chocolate chips, milk chocolate chips, white chocolate chips
Optional garnishes: chocolate bars, truffles and cookies
Preheat oven to 290°F. Using a wide sheet of foil, wrap the foil around the bottom and sides of a 9- or 10-inch springform pan. (I recommend 2 layers of foil.) Set aside.
Create the crust first. Place the graham crackers in a food processor and pulse until fine crumbs form. Add the melted butter and mix again until all the crumbs are coated. Transfer the crumbs into the prepared pan and use a large spoon to press the mixture into an even layer, creating a firm and even crust.
Place softened cream cheese and sour cream into a mixer bowl. Beat cream cheese on medium speed for about 10 minutes, scraping down the sides of the bowl often, until cheese is light and fluffy. Add the eggs, sugar and vanilla. Continue to beat for about 5 minutes, scraping sides of bowl often.
Divide the filling between 3 separate bowls, using a kitchen scale if you have one for accuracy.
Place each kind of chocolate into a separate bowl. Melt the chocolate using a microwave; stir every 30 seconds until chocolate is smooth. If the white chocolate doesn't want to melt, add 1/2 teaspoon of shortening to help keep it smooth.
Fold one kind of melted chocolate into each filling. Layer the fillings into the prepared pan. For the second and third layers, use a large spoon or spatula to add the filling gently over the top of the previous layer to keep them separate. Spread the filling evenly to the sides after each addition.
Place the cheesecake in a deep roasting or baking pan and fill the pan to the edge with warm water. Bake on middle oven rack for 1 1/2 hours to 1 hour 45 minutes. The sides should be set but the center still slightly wobbly. Turn oven off and crack open the oven door; let the cheesecake stand for about an hour in the open oven.
Transfer the cheesecake to a warm corner of your kitchen to cool for a few more hours. Once cooled to room temperature, transfer the cheesecake to the refrigerator and let it set overnight.