Malted Chocolate Cheesecake

Directions

1. Line the bottom of a 9-inch springform pan with parchment paper.
2. TO MAKE THE CRUST: In a food processor, pulverize the cookies until they’re finely ground.
3. In a small saucepan over medium heat, melt the butter and cook until it turns brown and smells nutty, about 4 to 6 minutes. Stir frequently, scraping up any bits from the bottom so they don't burn. Remove from heat, and let cool slightly.
4. In a medium bowl, stir together the crumbs and malted milk powder, then add the brown butter. Stir together until evenly integrated. Transfer crumbs to the prepared pan, and press them up the sides of the pan, then evenly over the bottom of pan. Chill the crust (either in the fridge or freezer) while preparing the filling.
5. Heat oven to 325°F
6. TO MAKE THE FILLING: In a mixer fitted with the paddle attachment, beat together the cream cheese, sugar, and malted milk powder on medium-low speed until ultra-smooth, about 3 to 4 minutes, scraping down the sides and bottom of the bowl as needed. (Resist the temptation to mix on high speed, which will introduce air into the batter, causing it to rise, then deflate and crack, in the oven.) Beat in eggs, one at a time, then add sour cream and vanilla. Mix until smooth.
7. Pour filling over the crust. Bake for 65 to 75 minutes, or until the edges are dry and puffed but the center is still jiggly and wetter looking. (Optional: use a water bath to ensure an even distribution of heat from edge to center--or the steam function on your oven if you have that!). If the edges crack a little, don’t worry—they won’t affect the taste or appearance since you’re going to cover the whole thing with malted ganache!
8. Cool on the counter, then refrigerate until fully chilled, at least 4 hours or up to 2 days.
9. TO MAKE MALTED GANACHE: Heat cream in a small saucepan until steaming (but not boiling). Add malted milk powder, whisking until evenly incorporated. Off the heat, whisk in chocolate until smooth and glossy. Cool for about 10 minutes. Pour onto chilled cheesecake and spread to the edges. Return cheesecake to the fridge until the ganache sets, about 45 minutes to 1 hour.