Step 1: Prepare the Biscuit Base

1. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
2. Mix the crumbs with melted butter and cocoa powder (if using) until fully combined.
3. Press the mixture firmly into the base of a springform cake tin (20cm/8-inch) and smooth it out evenly.
4. Refrigerate for 30 minutes to allow it to set.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and icing sugar until smooth and creamy.
2. Add the vanilla extract and mix well.
3. In a separate bowl, whip the double cream until soft peaks form.
4. Gently fold the whipped cream into the cheesecake mixture.
5. Slowly fold in the melted milk chocolate until fully incorporated.
6. Finally, mix in the crushed Maltesers, ensuring an even distribution throughout the filling.

Step 3: Assemble the Cheesecake

1. Pour the cheesecake mixture over the chilled biscuit base and smooth out the top.
2. Refrigerate for at least 6 hours (preferably overnight) to allow it to set properly.

Step 4: Add the Malteser Toppings

1. Once set, decorate the cheesecake with whole and crushed Maltesers on top.
2. Drizzle with melted milk chocolate and white chocolate for a beautiful finish.
3. Serve chilled and enjoy!