Method

1. Crush the Oreos until they are crumbs

2. Add butter until you reach desired consistency

3. Pour mixture into a cake tin and press down until flat and even. Leave to set in the fridge.

4. Melt the chocolate in a glass bowl over a pan of hot water on a low heat.

5. Add the milk and stir until well mixed, then add the soft gelatine.

6. Mix the Philadelphia cheese and mascarpone together with a whisk, then add the double cream and whisk further.

7. Once it's cooled down slightly, add the chocolate mixture to the cream cheese mixture and whisk until cold.

8. Spoon the mixture into the cake tin on top of the biscuit base and then place in the fridge until set.

9. Served with a poached pear and vanilla ice cream.