Method

• 1.
  Grease base and side of a 22cm round springform cake pan. Remove the base and turn upside down, then place a square of baking paper on top to line and clip back into place (this will ensure a flat cookie-crumb base).
• 2.
  Place Oreos in a food processor and whiz until finely chopped. Add melted butter and whiz until well combined and smooth. Press firmly and evenly over base of pan, then chill for 20 minutes or until set firm.
• 3.
  In a stand mixer fitted with the whisk attachment, whisk cream cheese, vanilla and sugar on medium-high speed for 5 minutes, or until very smooth, well combined and light. Meanwhile, place 2 tbs water in a small bowl and stir in gelatine with a fork until well combined and smooth. Microwave on high for 10 seconds only (do not overheat), or until just runny and slightly warm, then stir well again with the fork until well combined and smooth.
• 4.
  With the stand mixer running on medium speed, slowly pour the runny gelatine mixture into the cream cheese mixture until well combined, then increase speed to medium-high and whisk for 2 minutes, or until very well incorporated, smooth and light. Fold through the whipped cream until well combined.
• 5.
  Spoon over biscuit layer in pan, level top, then use the back of a dessert spoon to swirl over the top, creating small indents in the surface as you go (this will provide shallow pockets for the cappuccino topping to pool in). Cover and chill for 3-4 hours, until set.
• 6.
  For the topping, place 2 tbs water in a small bowl and stir in gelatine with a fork until well combined and smooth, then set aside for 5 minutes to dissolve and expand. Place espresso, cream and sugar in a small saucepan over medium heat and stir until sugar dissolves and mixture is warm.
• 7.
  Remove pan from heat and stir in gelatine mixture very gently (try not to create too many bubbles) until completely dissolved and mixture is smooth and glossy. Gently pour mixture into a medium jug and cool slightly (or until it reaches 30°C, if you have a sugar thermometer).
• 8.
  Very gently and slowly, pour the topping around the inside edge of pan to slowly cover top of cheesecake. Chill in pan for at least 1 hour, or until set (see recipe notes). Remove cheesecake from fridge and stand for 10 minutes before removing from pan. Transfer to a serving plate, then set aside at room temperature, in a cool place and out of direct sunlight, for 30 minutes, or until the cheesecake softens slightly.
• 9.
  Serve slices of cake with cups of cappuccino, if desired.