
Ingredients
3 1/2 cups
malted milk balls, divided
Cookie Crust, using chocolate wafers and a 9-in. cheesecake pan with removable sides
1 3/4
qts. vanilla ice cream, softened until easily spoonable
3 tablespoons
Dutch-process cocoa powder
1 1/2 cups
malted milk powder
1 cup
whipping cream, divided
6 ounces
semisweet chocolate, chopped
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