Cookies and Cream Cheesecake Slice

1. 1

   Place 250g of the OREO* cookies in a food processor and process into fine crumbs.

2. 2

   Add the butter and process to combine.

3. 3

   Press the mixture into an 18cm x 28cm lamington tin lined with cling wrap or baking paper and refrigerate 30 minutes.

4. 4

   Beat the Philly*, sugar and vanilla with an electric mixer until smooth, then beat in the cream.

5. 5

   Stir through the gelatine mixture and white chocolate.

6. 6

   Roughly chop the remaining cookies and stir through the Philly* mixture then pour over the OREO* base.

7. 7

   Cover and refrigerate until set.

8. 8

   Cut into slices or squares to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.