For the biscuit base
100g finely crushed malted milk biscuits
60g melted butter
50g caster sugar

For the cream cheese filling
500g full fat cream cheese
60g icing sugar
50g Malt Extract (good dessert spoonful)
200g double cream

For the chocolate topping
120g finely chopped Lindt truffles
75ml of double cream
Maltesers to decorate

For the base
Combine all ingredients together in a bowl and press down into a pre-lined 20cm tin.

For the filling
Place cream cheese, Malt Extract and Icing Sugar into a bowl and mix together until smooth. Whisk the double cream into soft peaks in a separate bowl, and fold into the cream cheese gently as to not knock out any air. Layer on top of the biscuit base and smooth the surface pushing it towards the edges of the tin – Leave to chill for 1 hour

For the ganache
Place the finely chopped Lindt truffles into a heatproof bowl. Heat the cream in the microwave until small bubbles appear and pour on top of the chocolate. Mix together with a metal spoon to get a velvety smooth ganache. Pour on top of the cheesecake, and smooth over the entire surface with a metal spoon, pushing towards the edges. Leave to chill for a further 2 hours, then decorate with Maltesers… Delicious!