As promised, the recipe for the crowd favourite, cookies and cream cheesecake.
I’m yet to serve this to a person that didn’t like it!

Cookies and Cream Cheesecake
Australian Woman’s Weekly

Preparation time 20 minutes (plus refrigeration time)
cooking time 5 minutes
serves 12

250g plain chocolate biscuits
150g butter, melted
2 teaspoons gelatine
1/4 cup (60ml) water
1.5 cups (360g) packaged cream cheese, softened
300ml thickened cream
1 teaspoon vanilla extract
1/2 cup (110g) caster sugar
180g white eating chocolate, melted
150g cream-filled chocolate biscuits (Oreos), quartered
50g dark eating chocolate, melted

1. Line base of 23cm springform tin with bakin paper.

2. Blend or process plain chocolate biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using hand, press biscuit mixture evenly over base and 3cm up side of prepared tin, cover; refrigerate for 20 minutes.

3. Sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.

4. Beat cheese, cream, extract and sugar in medium bowl with electric mixer until smooth. Stir in gelatine mixture and white chocolate; fold in quartered biscuits.
Pour cheesecake mixture over biscuit mixture in tin, cover; refrigerate about 3 hours or until set. Drizzle with dark chocolate to serve.

TIP: Place the dark chocolate in a small plastic bag with the corner snipped off to help you drizzle the chocolate evenly over the cheesecake.