Step 1

Preheat oven to 325°F. Fill a large baking pan halfway with water and set on the bottom rack.

Step 2

Pulse chocolate cookies in a food processor until ground into small crumbs. Drizzle in butter and pulse until mixed through. Press cookie mixture into the bottom and halfway up the sides of a buttered 9-inch springform pan.

Step 3

Warm the dark chocolate in the microwave for 5 seconds, then use a vegetable peeler to scrape chocolate curls until you have about 2 tablespoons worth. Set chocolate curls aside in the fridge and melt remaining chocolate.

Step 4

Beat cream cheese and sugar together in a stand mixer. Add eggs one at a time, then beat in sour cream, flour, and vanilla. Mix only until smooth and avoid overbeating.

Step 5

Stirring constantly on low, pour in melted dark chocolate. If using food coloring, add five drops at a time until the filling reaches the shade you want. Pour filling into the cookie crust.

Step 6

Bake at 325°F for 1 hour, until the edges are set but the center is still slightly jiggly.

Step 7

Turn off the oven, crack open the door, and let the cheesecake cool in the oven for another hour.

Step 8

Remove the cheesecake from the oven and run a knife around the edge. Let set in the refrigerator at least 4 hours, ideally overnight.

Step 9

Carefully remove the sides of the springform pan. Mix together melted white chocolate, coconut oil, and yellow food coloring, then drizzle around the very edge of the cheesecake, letting it drip down the sides. Press chocolate curls around the top edge before the white chocolate sets.