Cookies and cream cheesecake
Biscuits, chocolate chip, reduced-fat
Reduced fat oil spread
40 g, melted
2 tsp, powdered
Reduced-fat cream cheese
99% fat-free vanilla yoghurt, sweetened
White chocolate block
100 g, melted, cooled
100 g, coarsely chopped
1 x 3 second spray(s)
- Lightly spray a 20cm round springform tin with oil. Place chocolate chip biscuits in a food processor and process until finely chopped. Stir in spread until combined. Press biscuit mixture evenly over base of prepared tin and refrigerate for 20 minutes.
- Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug. Stir with a fork until gelatine has dissolved. Using electric beaters, beat cream cheese and sugar in a small bowl until smooth. Add gelatine mixture and beat until combined. Add cream, yoghurt and chocolate and beat until smooth. Stir in chopped cream-filled biscuits.
- Pour mixture into prepared tin and smooth the surface. Refrigerate for 3 hours or until set. Remove cheesecake from tin. Serve.