Step 1

In a large saucepan over medium heat, melt the butter.

Step 2

Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.

Step 3

While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.

Step 4

Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.

Step 5

Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.

Step 6

In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.

Step 7

Pour in the melted chocolate and stir to incorporate.

Step 8

Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.

Step 9

Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.

Step 10

Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.

Step 11

Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.

Step 12

Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.

Step 13

Slice and serve.

Step 14

Enjoy!