300g plain chocolate digestive biscuits
150g melted unsalted butter
2 tsps of gelatine powder or vegetarian gelatine
60ml of water
360g cream cheese
284ml whipping cream
1 tsp vanilla extract
110g caster sugar
180g melted white chocolate
150g Oreo™ cookies, chopped into quarters
30g melted dark chocolate
Grease the base of a 23" springform baking tin and line it with baking parchment. In a blender (or sturdy sandwich bag) blend or bash the biscuits into the consistency of fine breadcrumbs. Combine with the butter then pour into your tin and spread the mixture with your hand across the base and about 3cm up the sides. Pop your tin into the fridge to cool and set for 20 to 30 minutes.
Now to prepare your cream cheese filling. Sprinkle the gelatine powder over your water in a heatproof jug and sit it inside a pan of simmering water until the powder dissolves. Whilst the gelatine cools down, beat your cream cheese, cream, sugar and vanilla in a mixing bowl until smooth and creamy. Add in your melted white chocolate, gelatine and cookies and fold the mixture.
Pour your cookie and cream cheese mixture onto your biscuit base and leave to set in the fridge over night or for approx. 8 hours. Don't be tempted to dig in before time, it needs to set properly!
Drizzle your melted chocolate over the cheesecake, allow it to set then remove it from the casing of the tin. It should come away easily but be aware that the sides may stick, in which case gently use a knife to ease the edges away. Display on a platter, dish or cake stand and watch it disappear!
N.B This naughty little number will serve around 10-12 people, although it can also cover 8 very greedy piggies!
Images © Tiffany Grant-Riley