2cupssemi-crushed malted milk balls (I place the milk balls in a large resealable plastic bag and then smash repeatedly with rolling pin until they are crushed into piecesbut not finely crushed--you want to have some larger pieces of the milk balls in your cheesecake).
Dark Chocolate Ganache
1 1/3cupdark chocolate chips (if you prefer to have a milk chocolate toppingsimply substitute the dark chocolate chips for milk chocolate ones), 8 oz
1/2cupAdditional semi-crushed milk balls to sprinkle on top
Malted Shortbread Crust
Preheat oven to 400F
In stand mixer (or with electric hand mixer) cream together butter and sugar.
Add malt powder and stir until combined
Gradually stir in flour until all ingredients are combined.
Line bottom of 10" springform pan with parchment paper (remove the bottom, line with paper so that paper hangs over edges of pan, then replace sides of springform pan and snap on)
Press shortbread crust into bottom of springform pan.
Poke crust all over with tines of fork.
Bake at 400F for 15 minutes then remove from oven and set aside while you finish preparing the cheesecake.
Reduce oven to 350F
In KitchenAid mixer (or with electric hand-mixer) cream together cream cheese, sugar and malted milk powder on medium speed, pausing to scrape down the sides of the bowl with a rubber spatula, until ingredients are well-combined.
Add eggs, one at a time, beating just until combined after each addition.
On low speed stir in sour cream until just combined.
Using rubber spatula, fold in crushed milk balls.
Pour cheesecake batter into prepared springform pan/over malted shortbread crust
Bake on 350F for 45 minutes/until cheesecake is mostly set, slightly jiggly in the center still but firm to the touch when lightly touched with fingertips. Edges may be slightly golden.
Remove from oven and allow to cool completely. Transfer to fridge and allow to chill at least 6 hours or overnight.
Dark Chocolate Ganache
Once cheesecake has completely chilled, run a sharp knife around the sides of the springform pan and release the edges (sides of springform pan should no longer be attached)
Combine chocolate chips and heavy cream in medium saucepan and set to medium heat.
Stir frequently until chocolate is completely melted and well-combined with the cream.
Remove from heat and allow to set for about 1-2 minutes before pouring over cheesecake.
Within several minutes of pouring ganache, sprinkle additional chopped milk balls over the top of the cheesecake.
Return to fridge and allow to chill for at least 10 minutes so the ganache can set before cutting and serving.