LC

Purday's Sweet Idea's

Cookies and Cream Cheesecake

Ingredients:

250g plain chocolate biscuits
150g butter, melted
2 teaspoons
1/4 cup (60ml) water
1 1/2 cup (360g) packaged cream cheese, softened
300ml thickened vanilla extract
1/2 cup (110g) caster sugar
180g white eating chocolate, melted
150g cream-filled chocolate biscuits, quartered (oreo's work well)
50g dark eating chocolate

Recipe:

1. Line base of 23cm springform tin with foil or baking paper.
2. Blend or process plain biscuits until mixture resembles fine breadcrumbs.
Add butter; process until combined. Press biscuit mixture evenly over base
and 3cm up side of springform tin, place on tray; refrigerate about 30mins or
until firm.
3. Meanwhile, sprinkle gelatine over water in a small heatproof jug;
stand jug in small saucepan of simmering water. Stir until gelatine dissolves;
cool for 5 minutes
4. Beat cheese, cream, extract and sugar in medium bowl with electric mixer until
smooth. Stir in gelatine mixture and white chocolate; fold in quartered biscuits.
Pour cheesecake mixture over biscuit mixture in tin, cover; refrigerate about 3
hours or until set.
5. Drizzle with dark chocolate to serve.

*tip when dissolved gelatine is added to a mixture, both should be roughly the same
temperature. Place the dark chocolate in a small plastic bag with the corner snipped
off to help you drizzle the chocolate evenly over the cheesecake.

Enjoy!