Ingredients

• 6  oz. amaretti (about 3 cups) or shortbread cookies
• 1/2  cup hazelnuts
• 5  Tbsp. butter, melted
• 2  oz. white chocolate
• 1-1/4  cups whipping cream
• 1  envelope unflavored gelatin
• 1/3  cup milk
• 2  8-oz. pkg. cream cheese, softened
• 1/3  cup sugar
• 3  Tbsp. plain malted milk powder
• 1/4  tsp. salt
• 6  to 8 pastel malted-milk candy eggs or malted-milk balls

Directions

1. Preheat oven to 350 degrees F. For crust, in food processor bowl combine amaretti and nuts; process to fine crumbs. Add butter; process just until combined. Pat in bottom of 9-inch springform pan. Bake 10 minutes or until golden brown. Completely cool in pan on rack about 45 minutes.

2. Meanwhile, in small saucepan melt white chocolate with 1/4 cup of the whipping cream; set aside.

3. In small microwave-safe bowl sprinkle gelatin over milk; let stand until gelatin is softened, about 3 minutes. Microcook gelatin mixture, uncovered, on 50% power 15 seconds, just until gelatin is completely dissolved. Stir gelatin mixture into white chocolate mixture. Refrigerate, stirring often, until chocolate-gelatin mixture is chilled and begins to thicken.

4. Meanwhile, in extra-large mixing bowl beat cream cheese, sugar, malted milk powder, and salt on medium until light and fluffy. Gradually add thickened gelatin mixture; beat just until combined. In medium mixing bowl beat remaining 1 cup whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture until blended. Spoon into cooled crust. Refrigerate until firm, at least 3 hours or up to 8 hours.

5. To serve, remove sides of pan; place on serving plate. Top with malted milk eggs; slice cake. Makes 12 to 16 servings.