Malteser cheesecake

Serves 8-10
For the base:
100g digestive biscuits
200g Maltesers
125g butter, melted

For the topping:
800g cream cheese, at room temperature
200ml sour cream
200g icing sugar
½ tsp vanilla extract
200ml Whipped cream
250g Maltesers, roughly crushed
100g milk chocolate, melted
  1. Combine all the ingredients for the base in a food processor and pulse until combined. Press into the bottom of a 20cm springform cake tin and refrigerate for 30 minutes.
  2. Beat the cream cheese, sour cream, icing sugar and vanilla in a mixing bowl until smooth.
  3. Fold in the whipped cream until incorporated, then fold in half of the Maltesers.
  4. Pour the mixture into the base, spread into an even layer and refrigerate for three hours until set.
  5. Drizzle over the melted chocolate and decorate with the remaining Maltesers before serving.

Per serving: 860kcals, 64g fat (39.9g saturated), 63.3g carbs, 54.3g sugars, 11.5g protein, 1.7g fibre, 0.732g sodium