-Preheat oven to 350 degrees.
-In a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the cream cheese, granulated sugar, Greek yogurt, and vanilla extract.
-Add the flour, salt, malted milk powder until creamy. Blend until creamy.
-One by one, add the eggs, blending after each addition, making sure to scrape down the sides of the bowl occasionally.
-Remove the bowl from the mixer and using a spatula, carefully fold in the malted milk balls.
-Pour the cream cheese mixture into the prepared springform pan, and using the *drop method to remove as many air bubbles from your filling as possible. *Note - drop method - lifting the pan about an inch off the surface of the counter, evenly drop the pan onto the counter. You'll notice tiny air bubbles rising to the surface of the filling and then popping. Continue to do that several times until the air bubbles are no longer pronounced.
-Place the cheesecake on a baking sheet lined with parchment paper and bake for approximately 60 minutes on the center rack of your oven. (Note that the cheesecake center will be slightly jiggly and will continue to cook a bit after it's out from the oven).
-Set on a rack to cool for 30 minutes.
-Run a knife around the rim of the springform pan to loosen the cake and gently remove the outer ring of the pan. Cool the cheesecake completely.
-If desired, sprinkle with additional malted milk powder, and garnish with whipped cream and whole malted milk balls.