Tuxedo Cheesecake 🍰🍰🍫

Add eggs one at a time, followed by vanilla and salt.

Divide the batter between two bowls. Mix melted bittersweet chocolate into one and white chocolate into the other.
Pour the bittersweet chocolate mixture over the crust, then gently add the white chocolate mixture on top, smoothing with a spatula.
Baking:
Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.
Bake at 325°F (163°C) for 65-75 minutes until the edges are set but the center is slightly jiggly.
Turn off the oven, prop open the door, and let the cheesecake cool in the oven for 1 hour.
Chocolate Ganache:
Heat heavy cream until it simmers. Pour over chopped chocolate and cover for 2-3 minutes.
Stir until smooth and pour over the cooled cheesecake.
Chill:
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Garnish with chocolate curls if desired before serving.
Storage:
Refrigerate the cheesecake for up to 4 days or freeze for longer storage.