Cookies and Cream Cheesecake
Ingredients
- 2x 150g packets Oreo cookies
- 50g butter, melted
- 3 tsp gelatine
- 1/4 cup cold water
- 250g block cream cheese
- 395g can sweetened condensed milk
- 300 ml thickened cream
Instructions
Place 200g (about 18) of the Oreo cookies in a food processor and process until finely crumbed. Transfer the cookie crumbs to a bowl and stir in melted butter.
Grease a 22cm springform pan with cooking spray. Press crumb mixture over base of prepared pan and refrigerate while preparing filling. Roughly chop remaining cookies and set aside.
Sprinkle gelatine over water in heat-resistant bowl, stand bowl in a pan of simmering water (or microwave on HIGH for 20 seconds) until gelatine is dissolved.
Beat cream cheese and condensed milk in a bowl with an electric mixer until smooth. Add gelatine mixture and beat until well combined. Whip cream in a separate bowl until peaks form. Fold cream through cream cheese mixture.
Pour chilled cream cheese mixture into crumb crust and sprinkle with the chopped Oreo cookies, pushing them down lightly. Refrigerate several hours or overnight until set.