Rice Krispie Treat Cheesecake

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

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.

Add the topping: Sprinkle mini marshmallows and extra Rice Krispies over the top of the cooled cheesecake. Drizzle with melted chocolate.

Chill: Refrigerate for at least 4 hours, or overnight.

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