This is a very rich and creamy cheesecake – perfect for anyone who loves Oreos!
350g Oreo original cookies
80g butter, melted
375g cream cheese, softened
½ cup caster sugar
1 teaspoon vanilla essence
1 cup cream
3 teaspoons gelatine, dissolved in ¼ cup boiling water
200g white chocolate, melted, cooled slightly
For decoration: Strawberries or extra Oreo cookies, broken
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 in to a greased 18cm x 28cm slice pan (or 20cm round spring-form tin) and chill.
Beat the cream cheese, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine and white chocolate.
Roughly chop the remaining biscuits and stir through the filling. Pour the filling over the cookie base. Refrigerate for 3 hours or until set. Cut into triangles and decorate with strawberries and the extra Oreo cookies before serving.