Place OREO cookies in a food processor and blitz to form crumbs. Add melted butter and blitz to combine. Press into the base of a 23 cm spring form pan lined with baking paper. Chill.
Beat PHILADELPHIA cream cheese and caster sugar until smooth and creamy.
Add the cooled, dissolved gelatine to the mix and beat until well combined.
Gently fold through the melted CADBURY CARAMILK block and the whipped cream until well combined.
Spoon the mixture into the prepared tin. Place the cheesecake into the fridge to set for a minimum of 2-3 hours until set, or overnight.
To make the rocky road topping, roughly chop all the ingredients and scatter over the top of the cake.
Combine the melted CADBURY CARAMILK chocolate with the oil. Drizzle over the toppings and allow to set.
Remove the cake from the fridge and allow to return to room temperature before cutting with a hot knife.