Oreo Cheesecake

This is a no-bake version that uses yoghurt and Oreo biscuits.  A wonderful way to refresh the biscuit quota of emergency stock in the Swallow's household.

OREO CHEESECAKE (serves 6 - 8)

Oreo Cheesecake

Ingredients

2 packets Oreo chocolate creme biscuits (137 g each)
500 g cream cheese, at room temperature
150 g fine sugar
150 g plain yoghurt
Juice of 1 small green lime
3 tsp gelatine
1/4 cup boiling-hot water

Method

1. Remove the cream from the Oreo biscuits and set it aside.
2. Break up 12 single pieces of the biscuits into small pieces and set them aside.
3. Place the remaining biscuits into a gallon-sized Ziploc bag and seal the bag.  Using a rolling pin, crush the biscuits into fine crumbs.  Pour the crumbs into a bowl.  Add the Oreo cream, which was set aside earlier, to the biscuit crumbs and mix well.  Pour and press the biscuit mixture into a springform pan.  Chill the biscuit mixture in the refrigerator.
4. Mix the gelatine with the boiling-hot water.  Set aside.
5. Using an electric mixer, beat the cream cheese for about 5 minutes.  Add the sugar and continue beating the mixture until it is light and fluffy, about another 5 minutes.
6. Add yoghurt and beat the mixture again for another 2 minutes.
7. Add the lime juice and gelatine mixture (from step 4).  Mix well.
8. Using a spatula, mix one half of the broken pieces of Oreo biscuits (from step 2) into the cream cheese mixture.
9. Remove the biscuit base from the refrigerator.  Pour the cream cheese mixture onto the biscuit base.  Sprinkle the other half of the broken pieces of Oreo biscuits (from step 2) onto the cream cheese mixture.  Chill the cheesecake in the refrigerator overnight or for at least 6 hours.
10. Serve cold.

Notes

This can be a parent-child project.  Young ones may enjoy crushing the biscuits, and licking the mixing bowl!