Oreo cheesecake slice

SERVES: 10

PREP: 35 minutes

Ingredients

500g cream cheese, at room temperature, chopped

100g dark chocolate melts, melted

60g unsalted butter, melted

3/4 cup malted milk drink powder

529g (23 x 23g pkt) Mini Oreo Original biscuits

1/2 cup caster sugar

1 tsp gelatine powder

300ml thickened cream

Method

1. Grease a shallow square 23cm cake pan and line with baking paper, allowing the paper to overhang the sides. Reserve 81 biscuits and place remaining in a food processor. Process until finely crushed. Add butter and process until combined. Press evenly into base of prepared pan. Place in the fridge to chill while preparing the filling.

2. Use electric beaters to beat cream cheese, sugar and malt powder in a bowl until light and creamy. Pour 1 tbsp water in a small heatproof bowl. Sprinkle with gelatine and stir until well combined. Place bowl inside a larger heatproof bowl. Pour boiling water into larger bowl until it reaches halfway up side of smaller bowl. Set aside, stirring occasionally, for 5 minutes or until gelatine dissolves. Beat gelatine mixture into cream cheese mixture.

3. Use clean beaters to beat cream in a bowl until firm peaks form. Fold into cream cheese mixture until smooth. Spread filling evenly over biscuit base. Top with reserved biscuits, pressing down gently. Place in the fridge for 4 hours or until set.

4. Spoon melted chocolate into a small plastic sealable bag. Snip off 1 corner and drizzle chocolate over slice. Set aside until chocolate sets. Cut into squares to serve.