This is such an indulgent cheesecake that we're making it in individual portions to regulate you chocoholics! It's also got a really cheeky kick of baileys to make this the ultimate after dinner treat.
bash the biscuits in a bowl with a rolling pin or blitz in a food processor until it resembles chunky breadcrumbs.
mix the butter in with the biscuits and poor into a round cheesecake tin (20-25cm) or 8 small individual pots.(20-25cm diameter) and press down filling the bottom of the tin evenly with no gaps.
melt the chocolate, butter and vanilla in a bowl in the microwave until melted.
mix the baileys, sugar and the cream cheese together until combined. stir the chocolate mix into the cream mixture.
pour the mix into a the pots. set in the fridge for at least 4 hours.
crush the malteasers in the bag and scatter on top of the cheesecake pots before serving. serves 6 small pots