Preheat the oven to 325F.

Twist apart the oreo cookies, use a butter knife to scrape out the filling (discard the filling) and place the cookies into the bowl of a food processor. Pulse until cookies into finely ground crumbs.

In a large bowl, combine the cookie crumbs and melted butter and toss together until evenly combined.

Press the crumbs evenly into the bottom and all the way up the sides of a 9” springform pan.

Bake for 10 minutes. Allow to cool completely.

Place 14 gluten-free oreos in a large Ziploc bag and use a rolling pin to break them into coarse pieces. (Don’t break them small - you want some bigger pieces in the cheesecake.) Set aside.

In the bowl of a stand mixer, (or use a large bowl with an electric mixer) add the cream cheese and sugar. Beat on medium-low speed until completely combined and no lumps remain. Scrape down the sides and bottom of the bowl and mix again briefly.

With mixer on low-speed, stir in sour cream and vanilla extract until completely combined and batter is smooth.

Add eggs one at a time, stirring until just-combined after each addition (eggs should be well combined, but don’t overbeat or the texture of the cheesecake could be affected). Scrape down the sides and bottom of the bowl and mix again briefly.

Use a rubber spatula to fold in the oreo pieces.

Pour the filling into the prepared oreo crust. Smooth the filling into an even layer.

Place the cheesecake on a baking sheet lined with foil (this will make any mess or leaking easier to clean) and bake in the center rack of a 325F oven for 50-60 minutes.

The center should be set but still slightly jiggly when shaken when it’s done. The top edges will also be slightly golden brown.

Remove cheesecake from oven and if any of the cheesecake filling is touching the springform pan and isn’t enclosed by the crust, use a sharp knife to gently loosen it (this will prevent cracks as the cheesecake settles).

Allow cheesecake to cool for about an hour at room temperature, then transfer to the refrigerator to chill for at least 6 hours, preferably overnight.

Place the white chocolate in one bowl and the semisweet chocolate in another.

Measure out 1 tablespoon cream and pour it over the semisweet chocolate. Pour the rest of the hot cream over the white chocolate. Let sit for 30 seconds, then stir.

If the chocolate still isn’t melted, microwave for 15 second intervals, stirring after each one until smooth and melted.

Pour the white chocolate ganache onto the cake and smooth close to the edge. Add small spoonfuls of the dark chocolate ganache and then use a skewer or small knife to swirl them together. Transfer to the refrigerator to chill while you make the whipped cream.

Add the cold heavy cream, powdered sugar, vanilla to the bowl of a stand mixer fitted with a whisk attachment. Beat on high until soft peaks form.

Transfer whipped cream to a piping bag fitted with a large closed star tip and pipe the edge of the cake in a tight corkscrew pattern. Cut 7 Oreos in half and place in the whipped cream straight side down.