Oreo cheesecake

Pooey makes a pretty mean Oreo cheesecake! Unfortunately I couldn't find the recipe on file so I took one from online and made the modifications that I could remember Pooey making. I ended up making it for Theresa's going away and it turned out so well that John IT requested I make it for his birthay. Which I did not do because I am too busy. Win some, lose some.

Anyway, here's the recipe!
Ingredients:
For the base:

• 1 pkt Choc Ripple biscuits, finely crushed
• 60g butter, melted

For the topping:

• 500g cream cheese, at room temperature (UPDATE - I used lite cream cheese on 9/May and I think it turned out better than full fat)
  
• Finely grated rind of 1 lemon
  
• 65g butter, at room temperature
  
• 100g castor sugar
  
• Juice of 1 lemon
  
• 3 tsp gelatine
  
• 1 1/4 cups cream, whipped until just stiff
• 1 pkt Oreo Cookies, roughly chopped

Method:
Base:
Line a 20cm spring form tin with baking paper.
Mix melted butter and choc ripple crumbs together until evenly mixed.
Spread evenly in tin and flatten out using a flat-bottomed glass (or something else flat) and press mixture evenly over the base.
Refrigerate for 30 minutes or until firm.

Topping:
Blend cream cheese, sugar and lemon rind until smooth; add butter and continue to blend until smooth.
Mix lemon juice and gelatine in the microwave oven. Heat on power high for 30 seconds, uncovered. Stir until the gelatine is dissolved, then pour the gelatine mixture into the cheese mixture.
Fold whipped cream into cream cheese mixture.
Stir in biscuit crumbs and pour mixture into a prepared cake tin.
Refrigerate for at least three to four hours or until set.

It sure is nummy num-nums!