Crust: In food processor, crush Oreos with butter. Press into bottom of springform. Bake 5 minutes at 350F.

Cheesecake: In mixer on low, cream sugar with cream cheese, heavy cream and vanilla. Add one egg at a time, scraping sides down before, after and during, mix well but do not incorporate too much air. Hand mix finely grated semi-sweet and white chocolate.

Pour into prepared springform pan and bake on center rack, above 9x13 cake pan half-filled with water, at 350 for 15 minutes, 275 for 20 minutes, turn oven off, leave cheesecake in oven undisturbed for 30 minutes. Cool to room temperature, cover and refrigerate 1 hour.

Ganuache Glaze: In a small heavy saucepan bring cream, sugar, and butter just to boil. Pour over chocolate chips, stir until smooth. Spread over chilled cheese cake. Cool completely and then remove from pan to serving dish.