Marble Cheesecake Tart

30 Mins

Prep time

120 Mins

Cooking time

Serves 6-8

What you need

Crush the Oreo Chocolate Creme Cookies in a food processor to a fine crumb.
Add butter and process to combine.
Press into the base of a 35cm x 13cm rectangle fluted tart tin. Chill for 30 minutes.
Melt chocolate in a microwave safe bowl in the microwave on high, in 30
second bursts, stirring between each burst until smooth. Set aside to cool.
In a small bowl, dissolve gelatine in boiling water.
Place PHILADELPHIA Marble Cream Cheese and caster sugar into the bowl of an electric mixer fitted with a balloon whisk and whip until smooth. Whip in gelatine mix and cream to combine.
Pour into a tart case. Drizzle over cooled melted chocolate and using a skewer or the end of a teaspoon, swirl through the cheesecake. Refrigerate for 2 hours or until firm.

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