Crispy Rice Cereal Chocolate Cheesecake

• unsalted butter4 tablespoon
• mini marshmallows10 oz
• crispy rice cereal5¼ oz
• semisweet chocolate8 oz
• heavy cream4 tbsp
• cream cheese1 lb
• sugar3½ oz
• vanilla1 teaspoon
• whipped cream2½ cups
• chocolate bar3¼ oz

Instructions

1. 1

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

2. 2

   Add the marshmallows and stir until melted.

3. 3

   Add the crispy rice cereal and stir to coat.

4. 4

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

5. 5

   Using a greased measuring cup, press down into the cereal to form to the pan.

6. 6

   Press the edges against the springform pan to create walls.

7. 7

   Set aside.

8. 8

   Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top.

9. 9

   Microwave in 30-second intervals, stirring until melted, about 1 minute.

10. 10

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

11. 11

    Pour in the melted chocolate and stir to incorporate.

12. 12

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

13. 13

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

14. 14

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

15. 15

    Release the springform.

16. 16

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

17. 17

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

18. 18

    Slice and serve.

19. 19

    Enjoy!