Method

• Crush Oreo biscuits or blitz in food processor until fine crumbs, then mix together with melted butter. Press into base of prepared 8” pan and chill.
• Melt white chocolate in a heat-proof bowl over a shallow pot of simmering water or in the microwave. Set aside.
• Soak gelatin sheets in a bowl of ice-cold water. Meanwhile, heat up whipping cream in a saucepan over low heat until it starts to bubble. Remove the saucepan from heat, squeeze out water from softened gelatin sheets and add to the hot cream. Stir until gelatin sheets are completely dissolved, then set aside to cool.
• In a food processor, blend together cream cheese, melted white chocolate, lemon juice, cream and gelatin mixture until smooth.
• Pour out 2/3 of the cream cheese mixture into a bowl and set aside. To the remaining 1/3 of the batter, add cocoa powder and red food colouring and blend until well-combined.
• Pour the red and white mixtures alternately onto the prepared biscuit base. Use a skewer to create swirl patterns on the top of the cheesecake.
• Chill for at least 4 hours until firm.
• Remove cake ring/pan, cut with a clean sharp knife and serve chilled.