Crush one packet of OREO to make crumbs.
Combine OREO crumbs and butter and press into the base of a 20 cm springform pan; chill for 30 mins.
Melt 200 g of CADBURY Baking White Chocolate Melts in the microwave in 20 sec intervals stirring well each time until smooth.
Beat PHILADELPHIA cream cheese using an electric mixer until smooth. Beat in gelatin mixture, white chocolate and 1 cup of cream until smooth.
Crush another packet of OREO Cookies, gently mix half of the crumbed cookies to the PHILLY mixture.
Pour mixture into prepared base and refrigerate 3 hours or overnight.
Whip the other cup of cream until soft perks. Add remaining crushed OREO cookies to the soft whipped cream. Gently fold through the cream. Pipe onto the cheesecake.
Decorate the whipped cream swirls on cheesecake with remaining OREO Cookies and serve.