Step 1

To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.

Step 2

Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.

Step 3

Finely crush Oreos in a food processor and place into a bowl.

Step 4

Add the melted butter and mix until well combined.

Step 5

Press the mixture firmly into the base of the pan and place into the fridge.

Step 6

Whip cream and set aside.

Step 7

Melt milk chocolate and set aside to cool slightly.

Step 8

Pour 1/4 cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.

Step 9

Beat the cream cheese, vanilla bean paste and caster sugar until smooth and creamy.

Step 10

Add the cooled, dissolved gelatine to the mix and beat until well combined.

Step 11

Fold through the melted milk chocolate and the whipped cream.

Step 12

Spoon the mixture into the prepared tin. Spread out evenly with a spoon.

Step 13

Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).

Step 14

Decorate with grated milk chocolate.

Step 15

To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.

Step 16

Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.

Step 17

Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed Add the Oreos and crush for 10 seconds, Speed Scrape down the sides of the bowl and repeat until well combined.

Step 18

Press the mixture firmly into the base of the pan and place into the fridge.

Step 19

Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.

Step 20

Place the milk chocolate into the TM bowl and melt for 3 minutes on 50 degrees, Speed Set aside in a bowl to cool slightly.

Step 21

Pour 1/4 cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.

Step 22

Beat the cream cheese, vanilla bean paste and caster sugar in a clean and dry TM bowl for 30 seconds on Speed Scrape down the sides with a spatula and repeat until smooth and creamy.

Step 23

Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.

Step 24

Fold through the melted milk chocolate and the whipped cream with the spatula.

Step 25

Spoon the mixture into the prepared tin. Spread out evenly with a spoon.

Step 26

Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).

Step 27

Decorate with grated milk chocolate.