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Ingredients
0 servings
2 x 133gOreo biscuits
crushed
125gbutter
melted
425gblack cherries can
drained, liquid reserved
2 Tbscaster sugar
1 Tbsrum
1 Tbscornflour
509gCream Cheese
softened
¾ cupcaster sugar
1 Tbsgelatine
dissolved in 1/2 cup boiling water, cooled
1 Tbslime juice
300mlthickened cream
whipped
To decorate
Instructions
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
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