malt chocolate cheesecake

200g/7oz malted milk biscuits, crushed to crumbs.
100g/4oz salted butter, melted
5 tbsp caster sugar
2x 300g tubs full fat philadelphia
300ml pot double cream.
300g/11oz white chocolate melted.
200g bar milk chocolate melted
2 tbsp malt or horlicks.


line base and sides of 22-23cm loose bottom round tin with baking paper, mix the biscuits, melted butter, and 2 tbsp sugar, then press into tin. chill while making the filling.

divide cream cheese and cream evenly between 2 bowls. add the white choclate too one, and the milk chocolate, malt, and sugar to the other. beat each with electric whisk untill smooth.

spread the milk chocolate mixture over the biscuit base evenly. then the white chocolate over the top. and chill for min 5 hours till firm.