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Cookies and Cream Cheesecake

INGREDIENTS

Base
125g plain chocolate biscuits
75g butter, melted

Filling 6-8 chocolate cream biscuits, e.g. delta creams
2 tsp gelatine
2 tblsp boiling water
375g cream cheese, softened
1 tsp vanilla extract
1/2 cup caster sugar
300ml cream
180g white chocolate, melted

METHOD

Base
Crush biscuits in food processor or with the end of a rolling pin. Add melted butter and stir to combine. Press into base of 24cm springform cake tin. Refrigerate.

Filling
Sprinkle gelatine over boiling water and whisk with a fork until gelatine is completely dissolved. Allow to cool slightly.

Beat cream cheese, vanilla and caster sugar until smooth. Beat in cream. Stir in melted white chocolate, gelatine mix and biscuits cut in quarter pieces. Pour over biscuit base. Refrigerate overnight.

Serve with drizzled melted chocolate or chocolate shavings.


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