Black Forest Cheesecake

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Step 1

Combine OREO cookies crumbs and butter and press into the base and sides of a greased 22 cm/ 8 " springform tin. Refrigerate for 15 minutes.

Step 2

Place the reserved cherry liquid in a small saucepan along with the sugar, rum and cornflour. Stir over heat until it comes to boil. Set aside to cool.

Step 3

Beat PHILADELPHIA cream cheese and sugar using an electric mixer until smooth. Add the gelatine mixture and lime juice and beat until well combined. Fold in the whipped cream.

Step 4

Spoon ½ the cream cheese mixture and ½ the cherries into the prepared base. Repeat with remaining mixture and cherries. Pour over the thickened cherry topping, then lightly swirl through mixture with a fork. Refrigerate 3 hours or overnight until set.

Step 5

To decorate, make a chocolate cream by whisking together thickened cream, cocoapowder and icing sugar until soft peaks.

Step 6

Spread the chocolate cream over the cheesecake and finish with CADBURY FLAKE and fresh cherries if available