Place OREO cookies in a food processor and blend until fine crumbs. Add melted butter and pulse until combined. Line the base and sides of a 24 cm springform cake tin with baking paper and spray the sides with cooking spray. Press the biscuit mix into the base of the tin and press firmly with the bottom of a drinking glass or flat cup.

Refrigerate the crust for 30 minutes before filling. Place strawberry slices around the edge to decorate and set aside.

To make the strawberry mousse filling, blend the strawberries and sugar with a stick blender until smooth. Dissolve the gelatine in the hot water and stir into the strawberry sauce.

In the bowl of a stand mixer beat the PHILADELPHIA Cream Cheese and icing sugar on low speed for 2 minutes until smooth. Add strawberry sauce and mix until combined. Fold in the whipped cream.

Pour the mixture into the cake tin. Place in refrigerator for 4 hours.

To make the jelly topping, prepare the jelly crystals with 2 cups boiling water and stir to dissolve. Refrigerate until cool then carefully pour over the cake. (If required use a cake collar.) Return to fridge until set.

To serve, decorate the cake with CADBURY FLAKE and fresh berries.