Oreos (cream removed)        210 g

Butter (melted)                    80 g

Cinnamon powder                3/4  tsp.

Water                                 120 ml

Gelatin                                1.5  tbsp.

Philadelphia Cream Cheese    430 g

 Condensed Milk                   120 ml

Fresh Cream                        250 ml

White Chocolate                   90 g

Milk Chocolate                      90 g

Dark Chocolate                     90 g




Grease and line an 8-inch (base) spring form pan with aluminium foil.

Using a knife, remove the icing in the middle of the Oreo’s and measure the required amount of biscuits.

Put them in a zip lock pouch and crush them into fine crumbs by rolling over the packet with a rolling pin. Transfer it into a bowl. 

Add melted Butter, Cinnamon powder and stir until well combined.

Put it into the prepared pan and use your fingertips to press it into the base.

Refrigerate for 30 minutes or until firm while you make the filling.


Pour Water into a heat proof microwave safe bowl.

Sprinkle Gelatine and let it stand for one minute.

Microwave the mix uncovered, on high power for 20 to 40 seconds

or until gelatine dissolves. Set aside for few minutes.


Beat Philadelphia Cream Cheese in a mixer with Condensed Milk and Fresh Cream till soft. Stir in gelatine mix.

Divide the mixture equally between 3 bowls.Melt the Milk, Dark and White chocolate separately in individual bowls. (microwave them on medium power for few seconds to melt)

Fold melted White chocolate into one bowl of cream cheese mixture and mix until smooth.

Fold Milk chocolate into another and mix as well.

And add Dark chocolate to the last and mix well.


For  Marbled Cheesecake:


Spoon mixture into prepared Oreo cookie base, alternating between the three mixtures until all has been used.

Lightly swirl mixtures with a skewer and shake to smooth over.