Combine crumbed OREO cookies and butter. Press into the base of a lightly greased 20 cm springform pan. Chill for 20 mins.
Beat PHILADELPHIA cream cheese and sugar using an electric mixer until smooth. Add the coffee liqueur, gelatine and coffee mixtures and beat until well combined, then gently fold in the whipped cream.
Pour into the prepared base and refrigerate 3 hours or until set.
To make the coffee syrup, place the coffee and sugar in a small pot over medium heat until dissolved. Allow to cook for a few minutes to thicken, then remove from heat and allow to cool.
Top the cheesecake with a thick cream and drizzle over coffee syrup. Serve immediately.