SERVES 6 PREPARATION: 15 MIN COOKING: 5 MIN CHILLING: 4 HR
3 packets Oreo biscuits 70g butter, melted
15ml (1T) cold water
15ml (1T) gelatine powder 150g white chocolate 500g cream cheese 300ml cream
80ml (¹⁄₃c) cream 150g dark chocolate
Lightly grease a 22-cm springform cake pan.
1 Gently prise open some of the
Oreo biscuits and scrap off the filling until you have 200g of single, plain biscuits to use for the base. Finely crush the biscuits in a blender and put in a bowl (set aside some of the crushed biscuits for the topping). Add the melted butter and mix until combined. Press the mixture evenly into the base of the prepared pan. Chill while making the filling.
2 Chop the remaining Oreos into small pieces and set aside.
3 Put the tablespoon of cold water in a small bowl and add the gelatine. Heat in the microwave for 2 seconds, then stir until the gelatine dissolves. 4 Melt the white chocolate in a bowl over a pot of simmering water (don’t let the base of the bowl touch the water).
5 In a large bowl, whisk the cream cheese until smooth. Add the gelatin and melted chocolate and mix until smooth and combined.
6 In a bowl, lightly whip the cream until soft peaks form and gently fold into the cream cheese mixture. Stir in the Oreo pieces and pour the mixture over the prepared biscuit base.
7 Spread the mixture over the biscuit base with a palette knife until it is smooth. Refrigerate for at least 4 hours or overnight.
8 TOPPING Warm the cream and add the chocolate. Stir until it has melted and pour over the cheesecake. Top with the reserved crushed biscuits and serve.