Ingredients

128g Oreo Biscuits (this is one standard packet of Oreos)

50g butter, melted

500g cream cheese – slightly softened

3/4 cup (165g) caster sugar

2.5 tsp gelatine dissolved in 1/4 cup (60ml) boiling water

1 cup (250ml) thickened cream

150g White Chocolate

Food colouring (optional)

Raspberry Flavour Essence (optional)

Small Easter Eggs for decoration

Preparation

Use a 20-22cm springform cake tin for this recipe. Line the bottom of the tin with some baking/grease-proof paper.

Melt the butter in the microwave or small saucepan and then leave to one-side.

Break up the Oreo biscuits slightly and blitz them in a food processor until they are a fine crumb. Pour in the melted butter and blitz again until all combined.

Pour the buttered crumbs into the cake tin and press them into the base of the tin. You don’t need any crumbs going up the sides of the tin. Level the crumbs out as much as possible with a tiny rolling pin if you have one or a straight sided glass.

Place the cake tin in the fridge.

Boil the kettle and put the gelatine into a small bowl or teacup.

Pour the hot water over the gelatine and stir until the gelatine has dissolved. Leave to one-side.

Rinse out your food processor and then put the cream cheese and sugar into the machine. Process until smooth. It helps if your cream cheese has been slightly softened (either for a few seconds in the microwave or it has been out on the bench for a while).

Add the gelatine mixture to the cream cheese mixture and mix again until smooth.

Use a rubber spatula to scrape down the sides and base of the food processor and then pour in the cream, one or two drops of food colouring and flavour essence if using and mix one more time. I used Pink colour and Raspberry essence.

Remove the cake tin from the fridge and pour the filling mixture over the biscuit base. Flatten with a spatula or dinner knife.

You can help release any bubble and to level the filling by tapping the tin gently on the bench.

Put the tin back in the fridge for at least 3 hours – so make it in the morning if serving for lunch or make it the night before.

To serve, remove the tin from the fridge and leave out for a few minutes.

Gently unlock the sides of the tin and remove the cake ring. You may need to coax the cheesecake softly from the sides of the tin with a knife if it is sticking – but giving it a few minutes out of the fridge before you unlock the sides should help with this.

In the microwave or a small saucepan over a low heat, melt the chocolate.

Carefully pour the melted chocolate into a small zip lock bag. Remove as much air from the bag as possible, seal the bag and then snip a small hole in the corner of the bag.

Using the Zip-lock bag like a mini piping bag, drizzle the white chocolate over the top of the cheesecake in whatever pattern takes your fancy.

Carefully slide the cheesecake off the baking paper onto a cake stand/plate. You can put the cheesecake back in the fridge at this point or serve.

Just before serving, decorate the top with small easter eggs/chocolates/fruit.