1.Cut mudcake into 1cm cubes; divide among eight 1 cup (250ml) glasses. Top with crushed Maltesers and liqueur.
2.Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
3.Beat cheese, sugar and malt in medium bowl with electric mixer until smooth; beat in cream and egg yolks. Stir in gelatine mixture, then chocolate.
4.Beat egg whites in small bowl with electric mixer until firm peaks form; fold into chocolate mixture.
5.Divide filling among glasses; refrigerate overnight.
6.Serve cheesecake topped with whole Maltesers.