By daily 
Triple Chocolate Fudge
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For the Crunchy Oreo Crust:
2 cups crushed Oreo cookies πͺ
1/2 cup melted butter π§
For the Rich Cheesecake Filling:
3 packages (225 g each) cream cheese, softened π§
1 cup granulated sugar π
1 cup heavy cream π₯
1/2 cup cocoa powder π«
1 cup semi-sweet chocolate chips π«
1 cup white chocolate chips π«
3 large eggs π₯
1 teaspoon vanilla extract π¦
For the Silky Chocolate Fudge Topping:
1 cup heavy cream π₯
1 cup semi-sweet chocolate chips π«
1/4 cup butter π§
For the Finishing Touches:
1/2 cup Oreo crumbles πͺ
1/2 cup chocolate shavings π«
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1οΈβ£ Preheat Oven:
Preheat your oven to 350Β°F (175Β°C). π₯
2οΈβ£ 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. π
Bake for 10 minutes, then let it cool completely. πͺπ§
3οΈβ£ Make the Filling:
In a large bowl, beat the cream cheese and sugar together until smooth and fluffy. π§π
Add the heavy cream, cocoa powder, and vanilla extract, mixing until well combined. π₯π«π¦
Fold in the semi-sweet and white chocolate chips. π«
Add the eggs one at a time, mixing gently after each addition just until incorporated. π₯π
4οΈβ£ Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust and smooth the top. π°
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. πβοΈ
5οΈβ£ 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. π₯π«π§
Let it cool slightly. π¨
6οΈβ£ Decorate:
Pour the fudge topping over the chilled cheesecake, spreading evenly to cover. π«
Garnish with Oreo crumbles and chocolate shavings for a luxurious finish. πͺπ«
7οΈβ£ Serve:
Slice and enjoy ππ