This crowd-pleasing dessert is made ahead, so all you have to do on the night is take it out of the fridge and bask in the glory.
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
STEP 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.
STEP 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.
STEP 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.
