Caramelised White Chocolate and Strawberry Cheesecake

Base

1. Use a cake tin with a removable bottom. cm. Line the bottoms and the sides
2. Process the oreos until fine. Add the melted butter and mix well. Push the crumbs over the bottom and up the sides. Try to keep the crumbs in an even line around the top. Refrigerate

Filling

1. Put a pot of water on and bring it to a boil. Turn down the heat, break up the chocolate and put into a bowl over the hot water. Stir until melted. Set aside and keep just warm
2. Put the cream cheese, sugar and cream A (150 ml) into a food processor and process until smooth.
3. Put the gelatine powder into a jug or cup with the cream B (110 ml) and heat in the microwave until hot. At 30 second intervals. Stir well to dissolve the gelatine.
4. Add the warm chocolate to the cream cheese and mix immediately. When adding chocolate to a cold mixture work quickly. Next, add the gelatine with the motor running and process until smooth
5. Pour the cheesecake mixture into the crumb base and smooth the top. It is also easy to put the mixture into a piping bag and pipe it in, if you have one. Put into the fridge and prepare the jelly topping.The cheesecake needs to be chilled for minimum an hour before adding the jelly
6. (Follow the instructions for making fresh jelly in the notes). To use jelly crystals, follow the packet instructions but add only half the water specified on the packet. While the jelly is cooling in a bowl or jug prepare the strawberries (or other fruit). I leave the jelly on the bench to cool.
7. Place the 1/2'd strawberries or raspberries onto the top of the cheesecake and pour over the just cooled jelly. Try to avoid the jelly going down the side of the cake tin. You may not need all of it. Chill for as long as possible (up to 24 hours) before cutting