Base

280g Oreos (cream in)

90g melted butter → Crush, mix, press into tin. Chill 30 mins.

Filling

1 sachet Strawberry Angel Delight

300ml cold milk

400g full-fat cream cheese

200ml double cream

60g granulated sugar (or 80–100g icing sugar)

→ Whisk Angel Delight + milk 30–45s, rest 2 mins. → Beat cream cheese + sugar smooth. → Mix in Angel Delight. → Whip cream to soft peaks, fold in. → Spread over base, chill 5–6 hrs.

Pink Ganache

180g white chocolate

60ml double cream

Pink gel colouring

→ Heat cream, pour over chocolate, stir smooth. → Cool slightly, colour, pour over cheesecake. → Chill 30–45 mins.