Recipe title by Rhys Ingredients Equipment

300g pkts Oreo 70g unsalted butter 2 tablespoons boiling water 1 tablespoon gelatine powder 500g cream cheese, at room

temperature 155g (3/4 cup) caster sugar 125ml (1/2 cup) sour cream 1 teaspoon vanilla extract

Chocolate ganache

55g dark cooking chocolate, finely chopped

60ml (1/4 cup) sour cream

45g white cooking chocolate, finely chopped

Microwavable Jug Beater Mixing bowl Rolling pin Freezer bag Baking paper Deep pan slice tray Stove Microwave Spatula Patato masher

Method1- line the deep pan slice tray with baking paper, allowing 2 long sides to overhang

2- put 70g of butter in a microwavable jug in the microwave for 40 secs or until melted

3- crush half the biscuits in a freezer bag with the rolling pin until fine crumbs

4-mix the fine crumbs with the melted butter and crush together with patato masher until well mixed in to a thick mixture

5-place the thick mixture in the deep pan making sure it is evenly spread out then place in the fridge to cool for 30 mins or until firm

6- place water in a heatproof bowl. Sprinkle with gelatine. Place bowl in a larger bowl half-filled with boiling water. Set aside, stirring often, for 5 minutes or until gelatine dissolves. Cool slightly.

7-put cream cheese, sugar, cream and vanilla in a bowl in mix with beaters until smooth. Add the

gelatine mixture. Beat to combine.

8- Quarter remaining biscuits. Stir into cheese mixture. Pour into pan. Smooth surface. Chill for

6 hours or until set. Transfer to a plate.

9-put the saucepan on meduim heat add 60ml sour cream bring to boil then add dark cooking chocolate, finely chopped and also the 45g white cooking chocolate, finely chopped mix in well with wooden spoon let to cool for 5 minutes then put on cheesecake and let cool in fridge