Combine the OREO crumbs and butter then press into the base of a greased and base lined 22 cm round springform pan. Chill for 20 mins.
Beat the PHILADELPHIA cream cheese and sugar with an electric mixer until combined. Stir in the gelatine. Divide mixture in half and stir the CADBURY Baking White Chocolate, food colouring and mint essence into one half, and the Cadbury Baking Dark Chocolate into the other. Fold half of the cream through each.
Pour the white PHILLY mixture over the OREO base. Spoon the dark PHILLY mixture on top . Refrigerate for 3 hours or until set.
Decorate with chopped Cadbury Dairy Milk Peppermint milk chocolate and mint leaves just prior to serving.