OREO White Chocolate Coconut Cheesecake

OREO White Chocolate Coconut Cheesecake
45 Mins
Prep time
60 Mins
Cooking time
Serves 10-12

What you need

  • 205.5g packet (21) OREO Classic, crumbed
  • 40g butter, melted
  • 15 OREO Classic, extra
  • 750g PHILADELPHIA Block Cream Cheese, chopped and softened 
  • 1 cup caster sugar
  • 1 teaspoon vanilla bean paste 
  • 270ml can coconut cream
  • 200g CADBURY White Baking Chocolate, broken into pieces, melted and cooled slightly
  • 4 eggs, lightly beaten
  • CADBURY White Baking Chocolate, extra, for shaving
  • Toasted coconut flakes, for decoration

How to make it

  1. COMBINE the OREO crumbs and butter in a bowl. Press mixture into the base of a greased and lined 24cm springform pan. Arrange extra OREO around the side of the pan, in one layer, pressing gently into the crumbs. Chill.
  2. BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth. Add the coconut cream and eggs and mix until just combined, and then stir through the chocolate. Pour into prepared base. Bake in a moderately slow oven 160°C for 45-55 minutes or until just set. Cool in the oven with door ajar. Chill.
  3. DECORATE top of cheesecake with shaved chocolate and coconut. Serve immediately.