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
Prep:45 mins
Serves 10
200g malted milk biscuit, crushed to crumbs100g salted butter, melted5 tbsp caster sugar2 x 165g tubs full fat soft cheese (if you use soft or cream cheese from a deli counter the cheesecake might not set)300ml pot double cream300g white chocolate, melted200g bar milk chocolate, melted2 tbsp malt powder37g bag white chocolate coated malt balls
STEP 1Line 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 2Divide 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 3Spread 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 chocolate coated malt balls and chill for at least 5 hrs until firm.
