OREO* Cheesecake

• Base
• 1 cup crushed OREO* Original Cookies
• 50g butter, melted
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 2 tablespoons lemon juice
• 1 cup cream, lightly whipped
• 100g OREO* Original Cookies , extra, crushed
• 50g OREO* Original Cookies , extra, roughly chopped

1. Combine the crumbs and butter and press into a lined 20cm springform pan.
2. Chill
3. Beat the Philly* and sugar with an electric mixer until smooth.
4. Fold in the gelatine mixture, lemon juice, cream and OREO* Chocolate Creme Cookie crumbs.
5. Pour the filling into the prepared crust, refrigerate for 30 minutes.
6. Sprinkle with extra OREOs* and refrigerate for another for 2 hours or until set.

base, crushed oreo, butter, filling, caster sugar, gelatine, lemon juice, cream, oreo

Taken from www.kraftrecipes.com/recipes/oreo-cheesecake-103796.aspx (may not work)