Make the crust

Cup of Yum
1. Line the bottom and sides of a 20cm (8 inch) springform cake tin with baking paper. Lightly mist the tin with cake release spray (I swear by PME cake release) to help the paper stick.
2. Make the cheesecake crust – blitz the cookies in a food processor until you have fine crumbs. Alternatively put them in a ziplock bag and crush using a rolling pin. Mix with melted butter until it the cookie crust resembles wet sand.
3. Pack the crumb crust into the prepared tin to create an even base for your cheesecake. Chill in the fridge or freezer while you prepare the filling.

Make the filling

1. Melt the chocolate chips in the microwave – blast for 30 seconds, stir and microwave again until the chocolate melts. Set aside to cool slightly. Meanwhile take the cream cheese out of the fridge to warm up a little.
2. Whip the double cream to soft peaks using a hand or stand mixer. Beat on medium speed until peaks form and set aside (in the fridge if the day is hot).
3. Put the cream cheese, icing sugar, malted milk powder (such as Horlicks or Ovaltine), melted chocolate and vanilla bean paste in a large mixing bowl (or the bowl of your stand mixer).
4. Beat on low speed to combine the ingredients, then increase speed until the filling is smooth.
5. Add the whipped cream and beat it into the filling on low speed setting. If your cheesecake filling is looking a bit too slack you might want to FOLD the cream in using a spatula.
6. Microwave the Malteser spread for 30-40 seconds and stir it. Add to the filling and beat until the filling is smooth and creamy.
7. Pile the cheesecake filling over the chilled base and level using a spatula. Chill the cheesecake in the fridge for six hours or ideally overnight to set.

Finishing Touches

1. Gently remove the cheesecake from the tin and peel off the paper from the sides. Use a bench scraper to smooth the sides for a perfect finish if you like. Place on a plate or cake stand.
2. Microwave the Malteser chocolate spread for 30-40 seconds and stir it to loosen. Spread it over the top of the chilled cheesecake to cover.
3. Use a small sharp knife to chop the Maltesers – you want some smaller pieces and some half spheres. Pile these on top of the cheesecake while the chocolate spread is still fresh so they stick.
4. Serve immediately and prepare to swoon! This cheesecake is very rich so I recommend small slices... Keep any leftover cheesecake in the fridge for up to three days.