Oreo cheese cake

Ingredients for an 6" OREO Cheesecake
Biscuit Base:
60 gr crushed OREO cookies (with no cream, however, the cream to be used for the filling)
25 gr butter, melted

Filling:
250 gr cream cheese, room temperature
80 gr caster sugar plus 'the cream removed from the cookies used for the biscuit base'
1.5 tsp of gelatin powder, melted in 45 gr of boiling water
1 tbsp of fresh lemon juice
100 ml dairy whipping cream, whipped
50 gr crushed OREO cookies in big chunk (updated 15/7/2010)

Extra OREO cookies, roughly chopped for topping (optional)

Method:
- Grease and line with parchment and plastic wrap an 6" spring form pan.
- For the base : In a large bowl, combine the melted butter with the crushed OREO cookies and mix well. Then press the mixture on to the base of the 6" spring form cake pan. Place in the fridge to chill for at least an half an hour.
- For the filling : Beat the cream cheese and sugar till mixture is nice and smooth.
- Add the gelatin mixture and lemon juice mix well. Then gently fold in the whipping cream, follow by the OREO cookie chunks.
- Gently pour the cream cheese mixture into the cake pan and let chill for at least few hours before serve.


For best results refrigerate overnight.
Keep refrigerated up until 20 minutes before serving.