Maltesers Cheesecake!

I don't know about you, but every time I watch a video or film that has food in it, I always fancy that food. Recently I watched a youtubers video and saw their Christmas eve meal, and for their desert they made a maltesers cheesecake, and ever since then I've really wanted one. I've been looking up recipes and today I've finally got around to making one - and it is delicious, if I do say so myself. 

Disclaimer: I am not a chef. The recipe I adapted this from is here so please use that recipe if you wish to.

For this recipe you will need:

• 125g melted butter
• 100g digestive biscuits
• 400g maltesers
• 800g cream cheese/soft cheese
• 200ml soured cream
• 200g icing sugar
• 1tsp vanilla extract
• 100ml double cream

First things first is you need to have a container of some sort to put your cheesecake in. Here I am using a "spring form cake tin" which means that I can take the outside of the cake tin away from the base, which i thought would be pretty useful for this cheesecake. Another good idea for a cheesecake is to put it into a glass serving dish, so you can see the layers but you don't have to worry if you don't have a spring form cake tin.
Once you have chosen your container, grease it. The recipe suggests to grease it with melted butter, but I decided to use grease proof paper and that worked perfectly well, for my standards. 

In a blender mix together the digestive biscuits and 200g of the maltesers until they are all completely blended and look like breadcrumbs. 

In a bowl melt the butter. Then add the digestive mixture to it and mix. This doesn't look pretty but it tastes pretty damn gooo-oood. This is the crust for your cheesecake.

Pop the mixture into your container, pressing it down with the back of a spoon to make sure it is as even as possible, and is pushed into all of the gaps. make sure there are no holes in it or the filling will fall through - and that will get messy. Put this in the fridge for at least half an hour. 

After half an hour as passed you should start making your filling. To do this you should whisk up your double cream until it goes thick, like this. 

Add to a large bowl the double cream, the cream cheese, the vanilla, the icing sugar and the sour cream and whisk up until it is all combines and smoothe. 

Do not make the mistake I made! Crush up 150g of the maltesers BEFORE you put them in the bowl. I made the mistake of putting them in whole, thinking my electric whisk would crush them up for me - no such luck. I ended up having to get my rolling pin out and crushing them whilst they were in the mixture, which turned out very messy. 

After you have crushed up your maltesers fold them into the mixture. This is now your filling for your cheesecake. 

Put your filling onto your chilled crust. Make sure you have spread the mixture out evenly, it recommends banging your cheesecake on the counter to make sure it forms properly with the crust. Pop this into the fridge for at least 2 hours, although I would recommend more.