Line a 9” x 9”x pan with foil and lightly spray with cooking spray. Set aside.

In a food processor, place the oreos and pulse until you get fine crumbs.

Pour in the melted butter and melted chocolate and pulse to combine.

Pour the crumbs into the bottom of the pan and press down to create an even layer.

Place the pan in the refrigerator while making the filling.

In a large bowl, place the cream cheese and beat it with an electric mixer until creamy.

In a microwave safe bowl, place the dark chocolate and heavy cream and slowly melt them in the microwave, in short bursts of time, stirring frequently until fully melted.

Allow to cool slightly before adding the chocolate to the cream cheese in small amounts, mixing each time.

Add in the salt and the vanilla and mix well until smooth and creamy.

Pour the cheesecake over the top of the cookie crust and spread in an even layer.

Sprinkle the top with the mini chocolate chips and white chocolate chips.

Return it to the refrigerator to allow it to chill for 3 hours before serving.

Slice and enjoy!