INGREDIENTS:
For the Rice Krispie crust:
3 cups Rice Krispies cereal
1/4 cup unsalted butter
1/3 cup marshmallow fluff
For the cheesecake filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
For the topping:
1 cup mini marshmallows
1/2 cup Rice Krispies cereal
1/4 cup melted chocolate for drizzling
DIRECTIONS:
Prep the crust: Melt butter in a medium saucepan over low heat. Add marshmallow fluff and stir until smooth. Remove from heat and stir in Rice Krispies until well coated. Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.
Make the cheesecake filling: In a large bowl, beat cream cheese with sugar and vanilla until smooth. Add eggs one at a time, beating well after each addition. Fold in sour cream. Pour the filling over the prepared crust.
Bake: Preheat the oven to 325°F (165°C). Bake the cheesecake for 45-50 minutes, or until set. Turn off the oven, leave the door slightly open, and allow the cheesecake to cool in the oven for 1 hour.
