200g/7oz malted milk biscuits, crushed to crumbs
100g/4oz salted butter, melted
5 tbsp caster sugar
2 x 300g tubs full-fat soft cheese (we used Philadelphia; if you use soft or cream cheese from a deli counter the cheesecake might not set)
300ml pot double cream
300g/11oz white chocolate, melted
200g bar milk chocolate, melted
2 tbsp malt or Horlicks powder
37g bag white Maltesers
line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. chill while you make the filling.
Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other. beat each with an electric whisk until smooth.
spread the milk chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. spoon the white chocolate mix over the top and gently smooth. Decorate with Maltesers and chill for at least 5 hrs until firm.