In a medium bowl, combine Oreo cookie crumbs, melted butter, and granulated sugar until blended. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes. Cool completely.

In a large bowl, beat cream cheese until smooth. Gradually add granulated sugar, mixing until incorporated. Stir in sour cream and vanilla until velvety.

Add eggs one at a time, mixing on low speed until just combined. Avoid overmixing.

Melt semi-sweet, milk, and white chocolate separately in microwave-safe bowls, stirring after each interval. Fold chocolates into cream cheese mixture.

Pour filling into cooled crust and smooth the top. Bake at 325°F for 60 minutes until edges are set with a slight jiggle in the center.

Let the cheesecake cool for 1 hour at room temperature. Then cover and refrigerate overnight.

Garnish with whipped cream, chocolate shavings, or extra Oreo crumbs before serving.