Cookies and cream cheesecake slice

Method

• 1
  Lightly grease a 20 x 30cm slice pan and line its base and sides with baking paper.
• 2
  Place broken biscuits in a food processor or blender. Process until finely crushed. Add butter and process until combined.
• 3
  Press biscuit mixture firmly into base of pan. Chill for 20 mins, until firm.
• 4
  In a small jug, whisk gelatine briskly with a fork into the hot water until it dissolves. Allow to cool slightly.
• 5
  In a bowl, using an electric mixer, beat cream cheese and sugar until smooth. Beat in cream, vanilla and gelatine mixture. Fold through the Oreo biscuits.
• 6
  Pour mixture over the biscuit base. Chill for 3 hours or overnight, until firm. Cut into squares to serve. Store in an airtight container in the fridge.