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Cookies and cream cheesecake

Cookies and cream cheesecake

Serving size: Serves 10 or more
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Chocolate

Cookies and cream cheesecake
INGREDIENTS

250g plain chocolate biscuits
125g butter, melted
11/2 teaspoons gelatine
1/4 cup (60ml) water
375g cream cheese, softened
300ml thickened cream
1 teaspoon vanilla extract
1/2 cup (110g) caster sugar
180g white chocolate, melted, cooled
150g cream-filled chocolate biscuits, broken
50g dark chocolate, melted
1 cream-filled chocolate biscuit, extra
METHOD

1. Grease and line the base of a 22cm springform pan.
2. Process plain chocolate biscuits until fine. Transfer biscuit crumbs to a medium bowl, stir in melted butter. Press biscuit mixture evenly over the base and halfway up the side of the prepared pan. Refrigerate while preparing the filling.
3. Sprinkle gelatine over the water in a small heatproof jug, then stand the jug in a small saucepan of simmering water. Stir until the gelatine dissolves; cool for 5 minutes.
4. Beat cream cheese in a medium bowl with an electric mixer until smooth. Add the cream, vanilla and sugar until combined. Add the gelatine mixture, beat until just combined. Fold in the cooled white chocolate, then gently fold in the cream-filled biscuits. Pour into the biscuit base in the pan. Refrigerate for 3 hours or until set.
5. Just before serving, place the melted dark chocolate in a small plastic resealable bag. Snip the corner off and drizzle chocolate to decorate; top with the extra biscuit.

Suitable to freeze. Chocolate suitable to microwave.

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