Ingredients:

Rice Krispie Crust:
3 cups Rice Krispies cereal
1/4 cup unsalted butter
1/3 cup marshmallow fluff

Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream

Topping:

1 cup mini marshmallows
1/2 cup Rice Krispies cereal
1/4 cup melted chocolate for drizzling

Directions:

1. Prep the Crust:

Melt butter in a medium saucepan over low heat. Stir in marshmallow fluff until smooth.
Remove from heat and mix in Rice Krispies until well coated.
Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.

2. 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 until combined.
Pour the filling over the prepared crust.

3. 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 inside for 1 hour.

4. Add the Topping:

Sprinkle mini marshmallows and extra Rice Krispies over the cooled cheesecake.
Drizzle with melted chocolate.

5. Chill:

Refrigerate for at least 4 hours, or overnight.

Nutritional Information:

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 5 hours 10 minutes
Calories: 450 kcal
Servings: 8 servings