Combine cookie crumbs and butter to create the crust. Set aside.

Mix the cheeses until creamy; slowly add the sugars.

Add the eggs one at a time.

Remove half the batter and set aside.

Add the melted chocolate into the remaining batter, mixing to create the chocolate layer.

Fill the silicone molds with the chocolate batter to slightly less than half full. Freeze until firm.

Layer the remaining batter into the mold, leaving a three-millimeter (1/8-inch) layer to be filled with the crust mixture. Freeze again until firm.

Fill completely with pressed-down crumbs.

Bake in a water bath for 20 minutes at 150 degrees Celsius/300 degrees Fahrenheit. Leave to cool completely in the oven.

Freeze overnight.

Remove from molds and return to the freezer for 10 minutes prior to decorating.

Melt both chocolates separately in double boilers or the microwave.

Add 1/2 cup oil to the white chocolate and three tablespoons oil to the dark chocolate.

Mix the chocolate in each bowl well until the oil is fully absorbed.

Find a deep dish or container that will allow your cheesecakes to be fully dipped.

Pour two-thirds of the white chocolate into the bowl.

Drizzle two to three tablespoons of dark chocolate over the white.

Using toothpicks to hold the frozen cake, dip the cake fully into the chocolate and swirl once, removing quickly and scraping the remaining chocolate onto a baking sheet.

As the chocolate becomes less marbled, keep adding more white and then more brown to keep your marbling effective.