Malt chocolate cheesecake

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Ingredients

200g malted milk biscuit, crushed to crumbs

100g salted butter, melted

5 tbsp caster sugar

2 x 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

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.

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.

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.