Ingredients
- 2 x 95g OREO Gluten Free packets
- 80g melted butter
- 225g CADBURY Baking Melts Dark Chocolate
- 1 cup thickened cream
- 1 tsp powdered gelatine or 1 leaf gelatine, softened
- 2x 250g PHILADELPHIA Original Cream Cheese Block
- ½ cup caster sugar
- 1 cup whipped cream, to decorate
35 minutes and 3 hours chilling
Easy
8-10Servings
Preparation
- Grease and line base of 20cm springform cake tin.
- Place OREO cookies in food processor and crush to fine crumbs. Set aside 2 tablespoons for decoration.
- Add melted butter and process until combined.
- Press into base of cake tin and refrigerate until required.
- Melt 1 cup of cream and chocolate in a bowl over simmering water. Add softened gelatine and stir well.
- Whisk in a stand mixer until thick.
- In a separate bowl, beat cream cheese with sugar until smooth and aerated. Combine with chocolate cream and continue to whisk until smooth and combined.
- Pour into cake tin and smooth the top. Refrigerate for 3 hours.
- To serve, decorate with whipped cream and reserved crushed OREO cookies.
