Base:

1. Grease and line base and sides of a 23cm/9-inch springform pan.

2. Mix the crushed biscuits and butter together and press down onto the base of the pan and refrigerate for 30 minutes.

Cheesecake:

1. Sprinkle the gelatin over the water, leave to absorb and microwave a few seconds until dissolved.

2. Lightly whip the cream and set aside.

3. Beat cream cheese, caster sugar and Baileys together until smooth and creamy.

4. Add cooled, dissolved gelatin to the mix and beat until well combined.

5. Melt white chocolate and set aside to cool.

6. Beat the melted chocolate and the whipped cream through the cream cheese mixture.

7. Fold in the Maltesers.

8. Spoon the mixture into the prepared tin and spread out evenly.

9. Place in the fridge for 15 minutes and take out only if you are going to cover the top with Maltesers.

10. Lightly press Maltesers into the top of the cheesecake to decorate.

11. Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).

12. If you are going to decorate with drizzled chocolate, melt the chocolate and butter together in the microwave and drizzle on top.

13. Continue to decorate with whipped cream and Maltesers.

14. Enjoy!