Place 160 g of the OREOS in a food processor and process to a fine crumb. Add the butter and mix together. Press the mixture into the base of an 18 cm spring form tin. Roughly chop the remaining 80 g cookies and set aside.
Put 3 tablespoons of water in a small basin and sprinkle on the gelatine. Stand the basin over a saucepan of hot water and heat gently until dissolved.
Beat together the Philly, sugar and vanilla until smooth. Then fold in the yogurt. Next stir in the gelatine.
Stir the set aside cookies through the filling then pour over the biscuit base. Refrigerate for 3 hours or until set.
Serve decorated with the fruit and biscuit pieces.