1

Put the biscuits into a mini food processor and blitz to a coarse crumb. Add 2 packs of WW Malt Balls and blitz again to a fine crumb. Tip into a bowl, add the melted spread and stir to combine.

2

Mist a 20cm springform cake tin with cooking spray and line with baking paper. Press the biscuit mixture into the tin and use the back of a spoon to press it into a firm, even base. Chill in the fridge while you make the filling.

3

Soak the gelatine in a bowl of cold water until softened. Meanwhile, in a medium bowl, combine the soft cheese, crème fraîche, Greek yogurt and icing sugar. Stir in the vanilla extract and set aside.

4

Squeeze the excess water from the gelatine and put into a small pan set over a very low heat. Heat gently for just 1-2 minutes, then remove from the heat and whisk in a spoonful of the cream cheese mixture until combined. Add this to the remaining cheesecake mixture and stir until combined. Spoon the filling onto the biscuit base, level the top and chill for at least 3-4 hours until set.

5

To decorate, crush 1 pack of the WW Malt Balls and scatter around the rim of the cheesecake with half of the chocolate. Pile the rest of the WW Malt Balls in the centre of the tart, cutting a few in half beforehand to reveal the malt centres. Finish with the remaining chocolate.