Ingredients
375g Oreo cookies
80g butter, melted
375g Philadelphia cream cheese, soften
1/2 cup castor sugar
1 tsp vanilla essence
1 cup thickened cream
3 tsp gelatine, dissolved with 1/4 cup boiling water
200g Toblerone white chocolate
Method
1. Blend 250g Oreo cookies in a food processor, then add the melted butter.
2. Line a 18cm-28cm lamington tin with cling wrap. Pour the Oreo mixture into tin and press to form base. Keep in the fridge for at least 30 mins.
3. Beat the cream cheese, sugar and vanilla essence till smooth, then beat in the thicken cream.
4. Stir the gelatine mixture and Toblerone white chocolate thoroughly.
5. Crush or chop the remaining Oreo cookies and stir into the cream mixture.
6. Pour into Oreo cookie base. Serve chilled.
(Serves 6-8)
Oreo cheesecake recipe
