Preheat oven to 170 °C. Grease a 24 cm round springform pan, line base and side with baking paper.

Process OREO cookies until fine crumbs. Add butter, process until combined. Press mixture onto base of pan. Refrigerate for 20 mins.

To make cheesecake, beat PHILADELPHIA, sugar, rind, cornflour, 3 eggs and yolks with an electric mixer on medium speed until smooth. Add cream; beat until thickened. Pour filling over cookie base. Bake for 1 hour 10 mins.

Meanwhile to make pavlova top, beat egg whites and cream of tartar in a clean bowl with electric mixer on medium speed until soft peaks form. Gradually add extra sugar, 1 tablespoon at a time, until sugar is dissolved, and mixture is thick and glossy. Beat in cornflour.

Remove cheesecake from oven. Reduce oven to 120 °C. Spoon meringue over cheesecake, using the back of a spoon, swirling to create peaks.

Bake for a further 1 hour or until the pavlova top is dry to the touch. Turn oven off, cool in oven with door ajar.

To make white chocolate cream, combine half the extra cream and CADBURY Baking White Chocolate in a bowl; microwave in 20 seconds bursts, until smooth. Let it cool. Beat remaining cream in a medium bowl with an electric mixture until soft peaks form. Gradually fold in chocolate mixture until combined.

Place cheesecake on a cake stand. Spread with chocolate cream, top with raspberries and crumbled CADBURY FLAKE bars.