Grease and line the base and sides of a 20cm springform pan with baking paper and set aside.
Melt butter in the Thermomix bowl for 2 minutes, 100 degrees, Speed 1.
Add the chocolate ripple biscuits and almond meal crush on Speed 10, 10 seconds.
Scrape down the sides of the bowl and repeat until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Whip cream in a clean, dry Thermomix bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
Dissolve the gelatine and set aside to cool (see notes).
Beat the cream cheese, caster sugar and Baileys in a clean and dry Thermomix bowl for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the cooled, dissolved gelatine to the mix and mix for 30 seconds, Speed 5.
Place the white chocolate into the Thermomix bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
Fold the melted chocolate, whipped cream and Maltesers through the cream cheese mixture.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.Place into the fridge for 15 minutes. Decorate with the extra Maltesers. Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).