VANILLA MALTED MILK CHEESECAKE

Serves lots

Preheat oven to 150 degrees Celsius (fan-forced)
Line the bottom of a 20-22cm springform cake tin with baking paper and grease the sides with cold butter generously.
Place biscuits and melted butter into a food processor and pulse until biscuits are in a fine crumb and butter is combined.
Press biscuit crumb into the bottom on the cake tin. You can use your hands or the bottom of a flat drinking glass to firmly press biscuits into the base. Place into the fridge to set a little.
Place cream cheese, malt powder, sugar, vanilla, corn flour and eggs into the same processor and process until smooth. You might need to scrape down sides so there's no lumpy bits of cream cheese.
Pour cream cheese mixture over the biscuit base and bake for about one hour and ten minutes until lightly golden brown and the last bit of wobble has gone from the middle of the cake.
Crack the oven door open and stick a folded up tea towel in the door so it keeps it ajar by a good few centimetres (5 or so cm). Cool the cake like this for around two hours. Then place into the fridge to go cold for at least another two hours but ideally four.
Gently unlatch the springform pan and if you can, slide the cake off the base. This is a bit tricky so you can just leave it on the cake pan base if it's too nerve-wracking!
Dust with icing sugar and serve.