Grease and line the base and sides of a 9 inch springform cake tin with baking parchment, pressing the paper flat against the sides so the edges stay neat. Set aside.

Blitz the digestive biscuits in a food processor until fine crumbs form. Add the melted butter and pulse again until the mixture looks evenly coated and slightly damp. Press firmly into the base of the prepared tin to create a compact, even layer. Place in the fridge to chill while you make the filling.

Break the white chocolate into pieces and place in a heatproof bowl with the Malteser Bunnies. Microwave in 10 second bursts, stirring well each time, until smooth and fully melted. Set aside to cool slightly.

Whip 300 ml double cream in a mixing bowl until stiff peaks form. The cream should hold its shape when the whisk is lifted. Transfer to a separate bowl and set aside.

In the same mixing bowl, combine the cream cheese, icing sugar, Ovaltine, and vanilla extract. Mix on low speed until smooth and fully incorporated, scraping down the sides as needed.

Add the melted chocolate mixture and mix briefly, just until combined, to keep the texture light.

Gently fold the whipped cream into the cheesecake mixture using a wooden spoon, working slowly to maintain an airy consistency.

Spoon the cheesecake mixture over the chilled base and smooth the surface. Lightly tap the tin on the worktop to release any air bubbles. Cover and refrigerate overnight, or for at least 8 hours, until set.

Once set, remove the cheesecake from the tin and transfer to a serving plate. Whip 200 ml double cream with 75 g icing sugar until soft peaks form, then pipe swirls around the edge. Decorate with Malteser Bunnies and Maltesers.