COOKIES AND CREAM CHEESECAKE SLICE

■ Serves 16, Prep 35 mins, plus 4 hours

WHAT YOU NEED

250g Arnott’s Choc Ripple biscuits 125g unsalted butter, melted 1½ x 140g packets Oreo cookies, to serve Icing sugar mixture, to decorate FILLING 3 tsp powdered gelatine ¼ cup water 250g block cream cheese, chopped, at room temperature 1/3 cup caster sugar 2 tsp vanilla-bean paste 300ml tub thickened cream ½ x 140g packet Oreo cookies, chopped GANACHE 200g block dark chocolate, chopped ¾ cup thickened cream

1Grease

a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending 2Process paper 3cm above pan edges. Choc Ripple biscuits in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base 3To of prepared pan. make filling, sprinkle gelatine over water in a small, heatproof jug. Sit jug in a saucepan of simmering water. Stir until 4Process dissolved. Remove. Cool. cheese, sugar and vanilla in clean bowl of food processor until smooth. With the motor still operating, gradually pour in 5Beat gelatine mixture until combined. cream in electric mixer until soft peaks form. Stir in cream cheese mixture and chopped Oreos. Spread over biscuit base. 6To Refrigerate while making ganache. make ganache, place chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. 7Spread Remove. Cool to room temperature. ganache over slice. Refrigerate for 4 hours, or until set. Lift slice from pan. Cut into 16 pieces. Arrange Oreos on top. Dust with sifted icing sugar.