Preheat oven to 350 degrees Fahrenheit.

Line the bottom of a 13x9 inch pan with aluminum foil.

Spray the foil with nonstick cooking spray.

In a large bowl, cream the softened cream cheese at medium speed until fluffy.

In a medium bowl, combine sugar, malted milk powder, and cocoa powder. Mix well.

Add the sugar mixture to the cream cheese and beat at low speed until combined.

Beat at medium speed until smooth.

Add sour cream, vanilla extract, and salt and beat well.

Add eggs one at a time, beating until just combined after each addition.

Pour the batter into the foil-lined pan.

Place the pan in a larger shallow pan.

Place both pans in the oven.

Add hot water to the shallow pan until it is half full to create a water bath.

Bake at 350 degrees Fahrenheit for 50 to 55 minutes, or until the cheesecake is set.

Remove from the oven.

Remove the cheesecake from the water bath and place it on a wire rack to cool.

Cool for about 1 hour, or until lukewarm.

Invert the cheesecake onto a cookie sheet.

Refrigerate for at least 3 hours or overnight.

To serve, beat whipping cream until stiff peaks form.

Cut the cheesecake into squares.

Top with whipped cream and garnish with chopped malted milk balls.