Cookies and Cream Cheesecake

Ingredients

• 250 g plain chocolate biscuits
• 125 g butter, melted
• 2 tsp gelatine
• 60 mL boiling water
• 375 g cream cheese, softened
• 190 mL NESTLÉ Sweetened Condensed Milk 395g
• 300 mL thickened cream
• 150 g NESTLÉ BAKERS' CHOICE White Melts, melted, cooled slightly
• 150 g cream-filled chocolate biscuits, chopped coarsely
• 50 g NESTLÉ BAKERS' CHOICE Dark Melts, melted

Instructions

1. 1

   Grease base and sides of 22cm spring-form pan.

2. 2

   Using a food processer, process biscuits until fine; with motor running add melted butter; process until just combined. Press the biscuit mixture evenly over the base and sides. To achieve a neat crust, press the crumb mixture firmly with a straight-sided glass against the sides of the pan; refrigerate while preparing the filling.

3. 3

   Combine gelatine and water; stir until the gelatine dissolves; cool 5 minutes.

4. 4

   Beat cream cheese and NESTLÉ Sweetened Condensed Milk in a medium bowl with an electric mixer until smooth. Add cream, gelatine mixture and NESTLÉ BAKERS' CHOICE White Melts, beat until just combined; fold in biscuits. Pour into prepared pan.

5. 5

   Spoon NESTLÉ BAKERS' CHOICE Dark Melts into a piping bag or freezer bag with the corner snipped. Decorate cheesecake as pictured. Refrigerate for 3 hours or until set.