A Cookies and cream cheesecake that's crunchy and extremely creamy at the same time. This recipe is my husbands favorite and almost everytime he flies in from work i have to have one made for him. As you can now get chocolate philly i sometimes use half normal and half choc to get an extra rich chocolate taste.
Ingredients:
250g Arrowroot Biscuits
100g OREO Cookies, Crushed
80g butter, melted
375g block Philadelphia Cream Cheese, softened
1/2 cup caster sugar
1 teaspoon vanilla
1 cup cream
3 teaspoons powdered gelatine, dissolved in 1/4 cup boiling water
Extra Oreos for decoration
Method:
Place arrowroot biscuits in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into a tin lined with baking paper and refrigerate 30 minutes.
Beat the philly cheese, sugar and vanilla in a mixer until smooth, then add the cream and beat until light and fluffy (around 2-3mins). Stir through the gelatine mixture and oreos, then pour mixture over the base. Refrigerate for 3 to 4 hours or until set. Crumble over extra oreos, Serve.
250g Arrowroot Biscuits
100g OREO Cookies, Crushed
80g butter, melted
375g block Philadelphia Cream Cheese, softened
1/2 cup caster sugar
1 teaspoon vanilla
1 cup cream
3 teaspoons powdered gelatine, dissolved in 1/4 cup boiling water
Extra Oreos for decoration
Method:
Place arrowroot biscuits in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into a tin lined with baking paper and refrigerate 30 minutes.
Beat the philly cheese, sugar and vanilla in a mixer until smooth, then add the cream and beat until light and fluffy (around 2-3mins). Stir through the gelatine mixture and oreos, then pour mixture over the base. Refrigerate for 3 to 4 hours or until set. Crumble over extra oreos, Serve.
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