Step 1

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.

Step 2

Place biscuits in a food processor. Process until finely chopped. Add butter. Process until well combined. Press mixture over base of prepared pan. Refrigerate while preparing topping.

Step 3

Place gelatine leaves in a bowl of cold water. Set aside for 5 minutes to soak. Squeeze liquid from gelatine. Place gelatine in a small saucepan over medium heat. Cook for 30 seconds or until melted. Remove from heat.

Step 4

Using an electric mixer, beat cream cheese, sugar and vanilla together until light and fluffy. Gradually add hot gelatine, beating until combined. Add cream. Beat until well combined. Fold in 1/4 cup sprinkles. Spoon mixture over prepared base. Level top with a spatula. Sprinkle with remaining sprinkles. Refrigerate for at least 4 hours or overnight, until set.

Step 5

Remove slice from fridge 10 minutes before serving. Using a hot knife, cut into pieces. Decorate with whipped cream and extra sprinkles. Serve.