Ingredients for 10
- 22 OREO cookies
- 40 g butter, melted
- 400 g Philadelphia Original
- 100 g caster sugar
- 1 tsp vanilla extract
- 3 eggs
- 30 g plain flour
- 100 ml soured cream
Instructions
- Preheat the oven to 325 ⁰F, gas mark 3 and have ready a 20cm spring form tin.
- Crumb 18 of the cookies, either in a food processor or with a rolling pin. Mix the crumbs with the melted butter. Press the mixture onto the base and 4cm up the sides of the cake tin.
- Beat together the Philly, sugar and vanilla until smooth. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Then stir in the flour and soured cream.
- Roughly chop the remaining 4 Oreos and stir through the filling then pour into the crumb crust. Bake for 55-60 minutes or until set. Cool completely on a wire rack then refrigerate for at least 4 hours.
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