Prep time - 20 minutes
Refrigeration - 3 hours+
350g Oreo cookies
80g butter, melted
375g Philly Cream Cheese block, softened
1/2 cup caster sugar
1 teaspoon vanilla
1 cup cream
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
200g white chocolate, melted, cooled slightly
strawberries, for decoration
extra Oreo cookies, broken, for decoration
1. Place 250g of the Oreo biscuits into a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into a greased and lined 18cm x 28cm slice pan and chill.
2. Beat the Philly, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine and white chocolate.
3. Roughly chop the remaining cookies and stir through the filling, then pour over the Oreo cookie base. Refrigerate 3 hours or until set. Cut into triangles and decorate with strawberries and extra cookies. Serve immediately.
Source: Simply Heaven Volume 1 - 75 Philadelphia Cream Cheese Recipes