First up get yourself a 23cm springform tin to one side handy. It is sometimes good practice to tuck a half circle of greaseproof paper on the base to help getting it out at the end, although we do not do it in the video.

Melt the butter in a pan or in a microwave in bursts. Now whizz up your biscuits into fine crumbs and mix the two together, it should become a gritty texture. Press this into the bottom of the tin and place in the fridge for the moment.

Meanwhile whip the cream until soft peaks form and mix through the vanilla extract. Fold the cream cheese and icing sugar together in a separate bowl and then merge together with the whipped cream in one big bowl. Add the maltesers to the bowl. 

Spread this mixture evenly over the cheesecake base in the tin and now refrigerate ideally overnight or at least 6 hours – this is critical, it may look set after 1 or 2 hours, but it will all flop out, just be patient it will be worth it! Maybe make something savoury like this stuffed honey mustard bacon wrapped chicken – so good!