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350g   Oreo Cookies (250g for the cake, 100g for the base)

80g    butter, melted

375g  block Philadelphia Cream Cheese (cubed and softened)

1/2 cup   caster sugar

1 teaspoon  vanilla essence

1 cup   thickened cream

3 teaspoons powdered gelatin (dissolved in 1/4 cup boiling water)

200g    white chocolate (melted and cooled slightly)

Place 250g Oreos in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into an 18cm × 28cm lamington tin lined with cling wrap or baking paper and refrigerate 30 minutes.

Beat the Philly, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine mixture and white chocolate.

Roughly chop the remaining cookies and stir through the Philly mixture then pour over the Oreo base. Cover and refrigerate until set. Cut into slices or squares to serve.