1 cup cream, lightly whipped
1 cup crushed OREO Original Cookies
100g OREO Chocolate Crème Cookies, crushed
2 tablespoons lemon juice
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
3/4 cup caster sugar
500g block PHILADELPHIA Cream Cheese, softened
50g butter, melted
50g OREO Chocolate Crème Cookies, extra, roughly chopped
Combine the crumbs and butter and press into a lined 20cm springform pan. Chill
Beat the PHILADELPHIA and sugar with an electric mixer until smooth. Fold in the gelatine mixture, lemon juice, cream and OREO Chocolate Creme Cookie crumbs.
Pour the filling into the prepared crust, refrigerate for 30 minutes. Sprinkle with extra OREOs and refrigerate for another for 2 hours or until set.
Source: Philadelphia Cream Cheese