50g butter, melted
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* Chocolate Crème Cookies, crushed
50g OREO* Chocolate Crème Cookies, extra, roughly chopped
1. COMBINE the crumbs and butter and press into a lined 20cm springform pan. Chill
2. BEAT the Philly* and sugar with an electric mixer until smooth. Fold in the gelatine mixture, lemon juice, cream and OREO* Chocolate Creme Cookie crumbs.
3. 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.
Made 25 December 2010, 1332pm
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