Line a 20cm springform cake tin with baking parchment. For the base, whizz the biscuits in a food processor to fine crumbs. Pour in the butter and pulse until the mixture resembles damp sand. Tip into the lined tin and use a spoon to smooth and flatten. Keep chilled while you make the filling.

Beat together the soft cheese, malted milk powder, chocolate, sugar and double cream to firm peaks. Scrape onto the base, using a spatula to smooth and flatten. Chill for at least 3 hrs. Will keep chilled for up to four days.

To decorate, whisk the double cream and malted milk powder to soft peaks. Remove the cheesecake from the tin and let it come up to room temperature, about 10 mins. Spoon and swirl the cream on top. Sprinkle over the chopped Maltesers and serve in slices. Once assembled, best eaten on the day.