Oreo Hazelnut and Banana Cheesecake

Instructions

1. Mix crushed Oreo cookies with butter and presses them firmly on the base of 9 inch cake pan. Put in refrigerator and chill until firm.
2. Whisk fresh topping cream until soft peak, set aside
3. Put gelatine powder and water in a bowl and soak for a while. Then place it in a double boiler until gelatine dissolved and set aside.
4. Beat cream cheese at medium speed with 3 tablespoon of fresh milk until smooth. Add in hazelnut spread, continue to beat for about 1 minute. Mash bananas and mix well with 1/2 tbsp lemon juice then add into the cream cheese mixture, mix well again and transfer to a large bowl.
5. Add whipped fresh topping cream into cream mixture with a hand whisk, mix well and add dissolved gelatine into it. Lastly fold in 20g crushed Oreo cookies with a rubber spatula.
6. Pour cream cheese mixture into prepared cake pan and refrigerator for at least 4 hours or overnight.
7. Remove chilled cheesecake from cake pan and sprinkle extra crushed Oreo biscuits over it.