OREO Vanilla Cheesecake

Place 160 g of the Oreo® Chocolate Sandwich Cookies (2 3/4 cups) in a food processor and process to a fine crumb. Add the Butter (1.5 oz) and mix together. Press the mixture into the base of an 18 cm spring form tin. Roughly chop the remaining 80 g cookies and set aside.

Put 3 tablespoons of water in a small basin and sprinkle on the Gelatin Powder (1 packet). Stand the basin over a saucepan of hot water and heat gently until dissolved.

Beat together the Cream Cheese (1 1/2 cups), Caster Sugar (1/2 cup) and Vanilla Extract (2 tsp) until smooth. Then fold in the Greek Yogurt (1 cup). Next stir in the gelatine.

Stir the set aside cookies through the filling then pour over the biscuit base. Refrigerate for 3 hours or until set.

Serve decorated with the Fresh Strawberries (to taste) and Oreo® Chocolate Sandwich Cookies (to taste).