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Philadelphia OREO Cheesecake
OREO Original Cookies
(à 154 g)
(à 180 g), at room temperature
Step 1: Base
Grease an 18 cm loose-bottomed cake tin and line with parchment paper.
Crush one and a half rolls of
(21 sandwich biscuits) in a plastic bag or food processor until finely ground. Mix with the melted
until well combined. Press firmly and evenly into the base of the tin.
Step 2: Filling
Use an electric whisk to beat the
Cream Cheese on high speed for 2-3 minutes until fluffy.
Beat in the
Roughly crush five of the remaining
and fold through the
Pour into the tin and smooth the top. Refrigerate for at least five hours, or overnight if possible, until set.
Step 3: Topping
To serve, remove from the tin. Finely crush the remaining two
and scatter them around the rim of the cheesecake.
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