Sophie’s Oreo Cheesecake

250 g milk arrowroot biscuits, broken into pieces
150 g butter melted
2 tsp gelatine
2 tbsp boiling water
250 g pkt cream cheese chopped, at room temperature
1/2 cup caster sugar
300 ml carton thickened cream
1 tsp vanilla extract
150 g pkt Oreo biscuits roughly broken

Lightly grease a 20 x 30cm slice pan and line its base and sides with baking paper.
Place broken biscuits in a food processor or blender. Process until finely crushed. Add butter and process until combined.
Press biscuit mixture firmly into base of pan. Chill for 20 mins, until firm.
In a small jug, whisk gelatine briskly with a fork into the hot water until it dissolves. Allow to cool slightly.
In a bowl, using an electric mixer, beat cream cheese and sugar until smooth. Beat in cream, vanilla and gelatine mixture. Fold through the Oreo biscuits.
Pour mixture over the biscuit base. Chill for 3 hours or overnight, until firm. Cut into squares to serve. Store in an airtight container in the fridge.