What an amazing combination, OREO, coconut and chocolate. You are going to love sharing this cheesecake with the family.
What you need
205.5g packet (21) OREO Classic, crumbed
40g butter, melted
15 OREO Classic, extra
750g PHILADELPHIA Block Cream Cheese, chopped and softened
1 cup caster sugar
1 teaspoon vanilla bean paste
270ml can coconut cream
200g CADBURY White Baking Chocolate, broken into pieces, melted and cooled slightly
4 eggs, lightly beaten
CADBURY White Baking Chocolate, extra, for shaving
Toasted coconut flakes, for decoration
- COMBINE the OREO crumbs and butter in a bowl. Press mixture into the base of a greased and lined 24 cm spring form pan. Arrange extra OREO around the side of the pan, in one layer, pressing gently into the crumbs. Chill.
- BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth. Add the coconut cream and eggs and mix until just combined, and then stir through the chocolate. Pour into prepared base. Bake in a moderately slow oven 160°C for 45-55minutes or until just set. Cool in the oven with door ajar. Chill.
- DECORATE top of cheesecake with shaved chocolate and coconut. Serve immediately.
For a fun Easter presentation decorate the cheesecake with some OREO Easter Pops or CADBURY Mini Eggs