10 Servings
Prep Time:20 min Total Time:3 hr 20 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia Light BlockFeeling experimental?
Method
1
Crush one packet of OREO to make crumbs.
2
Combine OREO crumbs and butter and press into the base of a 20 cm springform pan; chill for 30 mins.
3
Melt 200 g of CADBURY Baking White Chocolate Melts in the microwave in 20 sec intervals stirring well each time until smooth.
4
Beat PHILADELPHIA cream cheese using an electric mixer until smooth. Beat in gelatin mixture, white chocolate and 1 cup of cream until smooth.
5
Crush another packet of OREO Cookies, gently mix half of the crumbed cookies to the PHILLY mixture.
6
Pour mixture into prepared base and refrigerate 3 hours or overnight.
7
Whip the other cup of cream until soft perks. Add remaining crushed OREO cookies to the soft whipped cream. Gently fold through the cream. Pipe onto the cheesecake.
8
Decorate the whipped cream swirls on cheesecake with remaining OREO Cookies and serve.
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