Instructions

Put about 20 biscuits into food processor and make into fine crumbs (or put into bag and whack with a rolling pin.
Mix the melted butter with the crumbs and then press into a springform tin (20-22cm) which has been greased with butter and the base lined with baking paper (*see note). Place in fridge to set.
In a mixing bowl put softened cream cheese and sweetened condensed milk and give a good beating.
Stir gelatine into water and microwave on high for 20 seconds and then give another stir until dissolved, add to mixing bowl and mix well.
Whip cream in another bowl to soft peaks and then fold into mixing bowl mixture.
Pour on top of biscuit base and give a couple of taps on the bench to get any air bubbles out.
Chop remaining Oreo biscuits roughly and sprinkle on top of cheesecake, pushing them down lightly into mix.
Cover with clingwrap and put back into the fridge for at least 4-6 hours, but overnight is best.
Enjoy! And if there is any left, keep in the fridge and it will last for another couple of days.

Rating

• DessertsCakes