First up lets make the biscuit base, lightly grease a 8” round deep spring-form cake tin. Pop the biscuits into a sturdy food bag, place on a solid surface and bash away with a rolling pin until you’re left with a soft bag of fine crumbs. Pop them into a bowl and stir through the Cocoa Powder. Add the melted butter and stir into the biscuits until they are all coated.

Pour into your prepared cake tin and spread evenly, pushing down firmly to compact your biscuity base. Pop in the fridge to chill.

Break your Dark Chocolate into pieces and pop into a microwavable bowl. Melt in the microwave for 30 seconds and stir, continue to heat in 30 second bursts stirring between each burst until your chocolate has melted. Set aside to cool slightly.

Pop the cream cheese, double cream, malt powder and Vanilla Extract into a large bowl and whisk together to form stiff peaks. Pour in the melted chocolate and whisk until fully mixed and you have a smooth cheesecake mixture.

Pour over your biscuit base and smooth the evenly cover. Pop back in the fridge to chill.

First up, melt the White Chocolate as above and leave to cool slightly.

Pop the cream cheese, double cream and Vanilla Extract into a large bowl and whisk together to form stiff peaks then whisk in the melted chocolate. Finally add the crushed malteasers and fold into the mixture.

Pour over your malty chocolate cheesecake layer and smooth the top with a palette knife or spoon and pop back in the fridge to set for about 4 hours or overnight.

Remove your cheesecake from the tin and pop on your serving plate. Melt the Milk Chocolate and drizzle over the top of the cheesecake using a spoon.

Decorate your cheesecake with whole and crushed malteasers around the edge. 


Your cheesecake is now ready to serve and enjoy!