Ingredients

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Method

1
Crush OREO cookies in a food processor to fine crumbs. Add butter until combined.
2
Press mixture into the base of a greased and lined 180mm x 120mm rectangular cake tin. Chill for 20 mins to set.
3
Meanwhile Beat PHILADELPHIA Cream Cheese and sugar in an electric mixer. To the PHILLY mixture, add melted CADBURY Baking Milk Chocolate and beat until smooth.
4
Add gelatine and beat to combine. Add cream and beat until thick and fluffy. Pour mixture into prepared base and chill for 1 hour until set.
5
To make the ganache, melt the CADBURY Baking Dark chocolate Melts and cream in microwave on medium heat for 3 minutes, remove and stir well to combine. Pour over the cheesecake and return to the fridge to chill for 30 mins or until set.
6
Carefully remove the cheesecake from the tin and place on serving platter. To create a cheesecake house, decorate the cheesecake with CADBURY Fingers biscuits, whipped cream, fresh berries, and CADBURY CRUNCHIE Bar

Note: to make the Christmas House roof, carefully cut along one long edge of the CADBURY Fingers biscuit packaging and turn upside down to make a ‘V’ shape. Place the packaging between 2 stable objects (e.g. books). Line with baking paper, approx. 180mm in length. Line up the biscuits on the inside of the ‘V’ and drizzle over extra melted chocolate to hold in place. When set, carefully place on the cheesecake to make a house. Decorate the top of the house with whipped cream, and crushed CADBURY CRUNCHIE and berries. Decorate further if required by dusting the roof with icing sugar ‘snow’.