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
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.