- STEP 1
Place the digestive biscuits in a large sealable freezer bag and crush with a rolling pin to form crumbs.
- STEP 2
Melt the butter in a small saucepan over a medium heat. Remove from the heat and add the biscuit crumbs, stirring to ensure they are coated in the butter.
- STEP 3
Spoon the crumb mixture into the base of a 23cm springform cake tin and compact with the back of a spoon.
- STEP 4
Combine the Philadelphia® cheese with the icing sugar and vanilla bean paste in a bowl and beat together until well combined; set aside.
- STEP 5
In a separate bowl pour the double cream and whisk until peaks form. Spoon the cream into the cream cheese mixture and fold gently together adding the crushed Maltesers® and fold gently together.
- STEP 6
Spread the mixture evenly over the base and tap the tin lightly on the worktop to ensure there are no air pockets. Place in the fridge for 1 to 2 hours, or until set.
- STEP 7
Once set, release the sides of the springform cake tin and place the cheesecake on a serving plate, decorate the top with Maltesers® YUM!
