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

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.
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.
DECORATE top of cheesecake with shaved chocolate and coconut. Serve immediately.

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