Malt chocolate cheesecake

Ingredients

·         200g malted milk biscuit, crushed to crumbs

·         100g salted butter, melted

·         5 tbsp caster sugar

·         2 x 300g tubs full fat soft cheese (we used Philadelphia; if you use soft or cream cheese from a deli counter the cheesecake might not set)

·         300ml pot double cream

·         300g white chocolate, melted

·         200g bar milk chocolate, melted

·         2 tbsp malt or Horlicks powder

·         37g bag white Maltesers

Method

1.    Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. Chill while you make the filling.

2.    Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other. Beat each with an electric whisk until smooth.

3.    Spread the milk chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth. Decorate with Maltesers and chill for at least 5 hrs until firm.