Deliciously smooth Cookies & Cream Cheesecake that is easy to prepare but full of flavour, a perfect dessert for any dinner party.
40 Chocolate Sandwich Cookies (Oreos)
5 Tbsp Butter (Melted)
800g Cream Cheese
1 Tbsp Vanilla Extract
240ml Milk (Warm)
1 Tbsp Powdered Gelatin
Separate the Cream from the Biscuit, and place in 2 separate bowls. (Set the Cream part to one side)
Place the Biscuit Parts in a Food Bag crush them into fine crumbs with a rolling pin 9Set aside 60g of the Crumbs for Later)
In a Large Bowl, combine the Biscuit Crumbs with the Butter and Mix together until the consistency is like a wet sand.
In a 9" Spring foam Cake Tin, Press the Biscuit/Butter Mixture in an even layer Press the cookie crumbs in an even layer and set aside.
In a large saucepan over a low heat, add the cream cheese, sugar, the cream from the cookies, &vanilla extract, and stir together until there are no lumps.
In a Jug, mix the Warm milk with the gelatin until dissolved.
Pour the milk mixture into the saucepan with the Cream Cheese mixture stirring constantly until the mixture starts to bubble slightly and remove from heat.
Pour the mixture into the Spring foam Cake Tin over the cookie mixture, Using a spatula or a spoon to make a smooth top.
Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.