chocolate berry cheesecake

Ingredients

• 3 x 150g packets Oreo biscuits
• 150g unsalted butter, melted
• 1 x 250g punnet strawberries, thinly sliced
• 1/3 cup redcurrant jelly, warmed
• extra fresh strawberries to decorate

Filling

• 1 x 250g packet cream cheese, softened
• 1 x 250g packet light cream cheese, softened
• 1/4 cup caster sugar
• 1 teaspoon vanilla extract
• 1 x 300ml tub thickened cream
• 2 eggs
• 1 x 180g block white chocolate, coarsely chopped

Method

1. Grease a 22cm-round springform cake tin.

2. Remove and discard cream filling from biscuits. Process biscuits until finely crushed. Add butter; process until combined. Press mixture over base and three-quarters of the way up the side of prepared tin. Refrigerate while preparing Filling.

3. To make the filling heat cream cheeses, sugar, vanilla and cream in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time, until combined. Stir in chocolate.

4. Pour Filling into biscuit crust; place tin on an oven tray.

5. Cook in a moderate oven, 180oC, for about 1 hour or until mixture is set. Cool cheesecake in oven with door ajar. Refrigerate, covered, overnight.

6. Before serving, top cheesecake with strawberries; brush with warm jelly. Refrigerate for 30 minutes.