For the base : Crush the digestive biscuits into crumbs, mix with melted butter. Place it into a cake tin, press it hard. Pop in fridge and chill for 30 minutes. 

Crush the Maltesers chocolate, set aside.

Mix 45 ml water with gelatine, mix well. 

Beat the cream cheese, then add in sugar, continue beating until fluffy. Add in whipping cream and gelatine mixture, beat about 4 minutes or until form stiff peak. 

Add in crushed matlesers spread and chocolate, mix well. Pour the mixture into cake tin, chill in fridge for at least 6 hours. 

Unmold the cheesecake and decorate it as desire. Enjoy!