Crush the biscuits (either with the end of a rolling pin or briefly in a food processor).

Stir in the malt powder.

Melt the butter, add to the biscuits, stirring until all the butter is absorbed.

Press into the bottom of a large springform tin, then refrigerate while you make the filling.

Melt the white chocolate and set aside to cool.

Put the malt powder, double cream, vanilla and icing sugar in a large bowl. Whisk to stiff peaks.

Add the cream cheese and fold in until just combined.

Add the cooled melted white chocolate and fold together.

Finally, add the grated milk chocolate and fold through.

Spoon the filling onto the biscuit base and smooth the surface.

Refrigerate overnight or until firmly set.

Stand the tin on a large jar or tin. Run a thin knife or palette knife around the inside edge of the tin, then release the clasp to allow the sides to drop away.

Transfer the cheesecake to a serving board and decorate with the Maltesers in what ever pattern you like. You can pile them on top or arrange in a pattern around the edges. Just be conscious that you'll need to be able to slice around the decorations.

Cut into slices with a sharp knife, wiping the knife between slices for nice, clean edges.