Combine the OREO cookies crumbs and butter then press into the base of a greased 20 cm springform pan. Chill until firm.
Beat PHILADELPHIA and sugar with an electric mixer until smooth. Add the gelatine and melted CADBURY Baking milk chocolate and mix until smooth. Then fold through the chopped CADBURY CHERRY RIPE pieces and whipped cream.
Pour the mixture over the prepared base. Chill for 2 hours or until set.
Decorate with extra pieces of CADBURY CHERRY RIPE bar and fresh cherries if desired, prior to slicing.