Cookies and cream cheesecake

preparation time 20 minutes (plus refrigeration time)
cooking time 5 minutes
serves 12

Ingredients
250g plain chocolate biscuits
150g butter, melted
2 teaspoons gelatine
1/4 cup (60 mL) water
1 1/2 cups (360 g) packaged cream cheese, softened
300 mL thickened cream
1 teaspoon vanilla extract
1/2 cup (110 g) caster sugar
180g white eating chocolate, melted
150g cream-filled chocolate biscuits, quartered
50g dark eating chocolate, melted

Preparation
1. Line base of 23cm springform tin with baking paper
2. Blend or process plain chocolate biscuits until mixture resembles fine
breadcrumbs. Add butter; process until just combined. Using hand, press
biscuit mixture evenly over base and 3cm up side of prepared tin, cover:
refrigerate 20 minutes.
3. Sprinkle gelatine over the water in small heatproof jug: stand jug in small
saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
4. Beat cheese, cream, extract and sugar in medium bowl with electric mixer
until smooth. Stir in gelatine mixture and white chocolate; fold in quartered
biscuits. Pour cheesecake mixture over biscuit mixture in tin, cover;
refrigerate about 3 hours or until set. Drizzle with dark chocolate to serve.

TIP Place the dark chocolate in a small plastic bag with the corner snipped
off to help you drizzle the chocolate evenly over the cheesecake.