COOKIES & CREAM CHEESECAKE
| INGREDIENTS 250 g chocolate biscuits 150 g butter 2 tsp gelatine powder 1/4 cup water 360 g cream cheese softened 300 ml cream softened 1 tsp vanilla extract 1/2 cup caster sugar 180 g white chocolate melted 150 g Oreo biscuits quartered 50 g dark chocolate melted | HOW TO MAKE
1.Line base of a 23 cm springform tin with baking paper.
2.Blend or process plain chocolate biscuits until fine, add butter, process until combined.
3.Press biscuit mixture evenly over base and 3 cm up side of tin, refrigerate for approximately 20 minutes.
4.Sprinkle gelatine over the water in a small heat proof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
5.Blend cheese, cream, extract and sugar in a medium bowl with electric mixer until smooth. Stir in gelatine mixture and white chocolate, fold in quartered biscuits.
6.Pour cheesecake mixture over biscuit mixture in tin. Cover and refrigerate for 3 hours or until set.
7.Drizzle with dark chocolate to serve.
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NOTES
You can use any cream filled chocolate biscuits. I use eating chocolate, not cooking chocolate.
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