In a small bowl, combine the crushed cookies with the melted butter.
Line the bottom of a 10-inch spring form pan with a 12-inch circle of parchment paper. Fit the bottom of the pan onto the rim and lock into place. You'll have a skirt of paper coming out of the bottom.
This will make your cheesecake much easier to remove.
Press the cookie mixture evenly onto the bottom of the prepared pan.
White Chocolate Layer
In a heavy saucepan, combine the chips with the cream.
Cook over low heat, stirring frequently, until melted.
Transfer liquid to a bowl and chill for 4 hours in the refrigerator. This step is important because you will be whipping this mixture into a whipped cream and the mixture must be cold to achieve desired results. (Recommended: chill stand mixer bowl for about 1/2 hour prior to whipping).
In a separate bowl, beat the cream cheese with sugars, vanilla bean seeds, vanilla extract and salt. Set aside.
Cocoa Mocha Layer
In a heavy saucepan, combine the chocolate and cream and melt, stirring until smooth. Whisk in the cocoa and espresso powders.
In the bowl of a stand mixer, beet the cream cheese with sugars, salt and vanilla extract.
Add the melted chocolate mixture and powdered sugar.
Slowly add the 1 cup heavy cream and beat on low-medium speed until well combined and fluffy.
Pour over the crust in the prepared pan.
Smooth out the top to make it flat and even.
Chill to firm while your white chocolate mixture continues to cool.
Assembly
Once the white chocolate mixture has chilled, place into the chilled bowl of your stand mixer.
Whip to a fluffy, light consistency but do not over whip!
Add the prepared cream cheese mixture to the bowl and whip the ingredients on low speed until well combined (about 10-15 seconds).
Make sure the cocoa-mocha layer is firmly set.
Spoon the white chocolate layer onto the cocoa-mocha layer. Chill for 4-6 hours until firm.
Remove from pan, set onto a plate, and decorate top as desired.
