Enjoy a slice of this delicious rocky road cheesecake with friends, it’s moreish but worth it!
16 OREO Classic, crushed
80g butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
1 cup soft brown sugar
1 cup KRAFT Crunchy Peanut Butter
3 teaspoons gelatine dissolved in ¼ cup boiling water
1 ½ cups thickened cream, softly whipped
50g mini pretzels
1 cup halved Pascall Marshmallows
½ cup halved glace cherries
½ cup roasted peanuts, halved
125g CADBURY Milk Chocolate Melts, melted
- Combine the OREO crumbs and butter then press into the base of a greased and base lined 22cm round spring form pan. Chill.
- Beat the PHILLY and sugar with an electric mixer until smooth. Stir in the gelatine then the peanut butter. Fold through the whipped cream.
- Spoon mixture over the prepared base. Decorate with the pretzels , marshmallows, cherries and peanuts. Refrigerate for 3 hours or until set.
- Drizzle with the chocolate just prior to serving.