Ingredients
Decorations
Method
- Place OREO Cookies in a food processor and blend until fine crumbs. Add melted butter and pulse until combined.
- Press into the base of a 22 cm springform pan lined with baking paper. Refrigerate for 30 minutes until set.
- Beat PHILADELPHIA Cream Cheese and sugar until smooth.
- Dissolve the gelatine in ¼ cup of boiling water and allow to cool.
- Fold in the melted CADBURY Baking chocolate and cream. Add the cooled gelatine and mix well.
- Pour onto the biscuit base and return to the fridge to set for 2 hours.
- To make the edible decorations, dip the pretzel stars in the melted CADBURY Baking White Chocolate and place on wire rack to set.
- Lay the pretzel sticks on a tray lined with baking paper. Place the remaining melted chocolate in a piping bag or ziplock bag.
- Make zig zag tree shapes over the biscuit ‘trunks’. Add cachou decorations and set aside until set.
- Decorate the cheesecake with Christmas trees, pretzel stars and fresh berries. Grate over a little extra white chocolate ‘snow’ and serve.
Top Tips
Keeping aside a line of CADBURY baking white chocolate used for decorations before melting to create grated white chocolate snow.
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