Rainbow Triple Chocolate Cheesecake

Instructions:
1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking.

2. To make the crust, combine the chocolate cookie crumbs and melted butter in a mixing bowl. Stir until evenly mixed and then press the crumb mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes, then set aside to cool.

3. In a large mixing bowl, beat the softened cream cheese on medium speed until it’s creamy and smooth. Gradually add the granulated sugar and continue beating until well combined.

4. Add the sour cream and vanilla extract to the cream cheese mixture, mixing until smooth. Incorporate each egg one at a time, making sure to beat well after each addition for a fluffy texture.

5. Divide the cheesecake batter into three equal parts. To the first part, fold in the white chocolate chips; to the second, add the milk chocolate chips; and to the last section, mix in the dark chocolate chips.

6. Layer the three chocolate batters over the cooled crust in the springform pan, creating a marbled effect if desired.

7. Bake the cheesecake for 60 to 70 minutes. You’ll know it’s done when the center is set, and the edges are slightly golden. Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.