5 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
1 cup malted milk powder
1/2 cup unsweetened cocoa
1 (8 ounce) container sour cream
2 teaspoons vanilla extract
1/4 teaspoon salt
5 eggs
1 cup whipping cream
1/2 cup chopped malted milk balls

Heat oven to 350 degrees F. Line bottom only of 13 x 9-inch pan with foil. Spray foil with nonstick cooking spray.

In large bowl cream cheese at medium speed until fluffy.

In medium bowl, combine sugar, malted milk powder and cocoa; mix well. Add to cream cheese. Beat at low speed until combined. Beat at medium speed until smooth. Add sour cream, vanilla extract and salt and beat well. Add eggs one at a time, beating until just combined after each addition. Pour batter into foil-lined pan. Place pan in larger shallow pan and place in oven. Add hot water to shallow pan until half full. Bake for 50 to 55 minutes or until set. Remove from oven. Remove cheesecake from water bath; place on wire rack. Cool about 1 hour, or until lukewarm.

Invert cheesecake onto cookie sheet, refrigerate at least 3 hours or overnight.

To serve, beat whipping cream until stiff peaks form. Cut cheesecake into squares and top with whipped cream and garnish with chopped malted milk balls.

Serves 18.