Chocolate Vanilla Striped Cheesecake

Add to a food processor the Oreos and cocoa powder.

Once the Oreos are crushed, add the melted butter and mix until combined.

Set in the base of an 8 inch spring form pan and set aside in the fridge for 30 minutes to set.

Using a stand mixer, mix together cream cheese, sugar and Queen Organic Vanilla Bean Paste until completely smooth and softened (5-6 minutes). Be sure to scrape down the sides of the bowl to ensure there are no lumps of cream cheese remaining.

In a separate, small bowl, pour the boiling water into the gelatin and mix to combine, ensuring that all gelatin is completely dissolved.

Pour the gelatin mixture into the cream cheese mix and stir to combine.

Add the thickened cream and sour cream, mix until just combined.

Pour 1/3 of the mixture on top of the Oreo base and place into the freezer for 30 minutes to set.

Melt the dark chocolate in the microwave for 1 min 30 seconds to 2 minutes, or until completely melted. Set aside to cool while making the rest of the filling.

In a stand mixer, combine the cream cheese, caster sugar, Queen Organic Vanilla Bean Paste and cocoa powder until completely smooth and softened (5-6 minutes), being sure to scrape down the sides of the bowl to ensure there are no lumps of cream cheese remaining.

Once smooth, pour in the cooled melted chocolate and mix to combine. If the mix turns slightly warm at this stage, refrigerate until cooled (30 minutes).

Once cooled, add in the thickened cream and mix until soft peaks form.

Pour 1/3 of the mix over the set vanilla layer, and set in the freezer for 15-20 minutes.

Repeat layering the cheesecake until there are 6 layers of alternating colours.

Allow to sit for a few hours, (overnight is best) in the fridge before removing the pan.