Cookies and Cream Cheesecake Slice
Ingredients
| 350 g | OREO Original Cookies | |
| 80 g | butter, melted | |
| 375 g | PHILADELPHIA Block Cream Cheese, softened | |
| 1/2 cup | 120 ml | caster sugar |
| 1 teaspoon | 5 ml | vanilla |
| 1 cup | 240 ml | cream |
| 3 teaspoons | 15 ml | powdered gelatine, dissolved in 1/4 cup boiling water |
| 200 g | white chocolate, melted, cooled slightly | |
| — | Strawberries, for decoration | |
| — | Extra OREO Original Cookies, broken for decoration, if desired |
Instructions
- Place 250g of the OREO cookies in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into a lined 18cm-28cm lamington tin and refrigerate 30 minutes.
- Beat the PHILLY, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine mixture and white chocolate.
- Roughly chop the remaining cookies and stir through the filling, then pour over the OREO base. Refrigerate 3 hours or until set. Cut into triangles and decorate with strawberries.