Cookies and Cream Cheesecake Slice

• 350g OREO* Original Cookies
• 80g butter, melted
• 375g block PHILADELPHIA Cream Cheese, cubed and softened
• 1/2 cup caster sugar
• 1 teaspoon vanilla essence
• 1 cup thickened cream
• 3 teaspoons powdered gelatine, dissolved in 1/4 cup boiling water
• 200g white chocolate, melted, cooled slightly

1. Place 250g of the OREO* cookies in a food processor and process into fine crumbs.
2. Add the butter and process to combine.
3. Press the mixture into an 18cm x 28cm lamington tin lined with cling wrap or baking paper and refrigerate 30 minutes.
4. Beat the Philly*, sugar and vanilla with an electric mixer until smooth, then beat in the cream.
5. Stir through the gelatine mixture and white chocolate.
6. Roughly chop the remaining cookies and stir through the Philly* mixture then pour over the OREO* base.
7. Cover and refrigerate until set.
8. Cut into slices or squares to serve.

oreo, butter, block philadelphia cream cheese, caster sugar, vanilla essence, cream, powdered gelatine, white chocolate

Taken from www.kraftrecipes.com/recipes/cookies-cream-cheesecake-slice-104153.aspx (may not work)