01
Crush Oreos with a food processor or rolling pin. Add the melted butter and mix to combine.
02
Line a cake tin with cling film then pour the base mixture in. Flatten the base with the back of a metal spoon. Place in fridge to set.
03
Mix cold water and gelatin then set aside to bloom.
04
In a mixer, whip the cream cheese and icing sugar together to remove any lumps. Add the sour cream and vanilla. Mix well.
05
Melt the bloomed gelatin in the microwave for 10-20 seconds. Add to the cheesecake mixture and whisk until combined. Remove half the mixture to a separate bowl.
06
Heat the cream in a glass bowl in the microwave for 30 seconds or until hot. Pour half of the hot cream into a separate bowl.
07
Add the dark chocolate to one bowl of cream and the white chocolate to the other. Stir each until smooth.
08
Take the first half of the cheesecake mixture and fold into the melted dark chocolate. Spread it over the chilled cheesecake base then freeze for 5 minutes.
09
Take the second half of the cheesecake mixture and fold it into the melted white chocolate. Spread it over the dark chocolate layer.
10
Set in the fridge for 6 hours or overnight.
11
Once set add pieces of top deck chocolate, slice with a hot clean knife and serve.
