To make the cheesecake base: Combine cookie crumbs with the melted butter and mix

Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.

Melt the chocolate in the microwave or over a bain marie and set aside to cool.

Beat cream cheese, sugar in large bowl on medium speed of mixer until creamy and there are no lumps

Gradually add in the cream and continue whipping until really thick

Add a spoon full of the cheesecake into the melted chocolate a mix it in to losen up the chocolate. Then QUICKLY add the chocolate into the the rest of the cheesecake mix and continue mixing fast so the chocolate doesn’t set. You will see the chocolate mix thicken up really fast

spoon into your prepared in.

Refrigerate until firm, it will take around 4 hours. Also you can make it up to 2 days in advance.

Melt the marshmallows in the microwave or over the ban marie. You don’t need to mix it much, just let it melt. You don’t want to mix it and take out all of the air and volume

Take the cheesecake out of the tin by running a warm thin knife around the tin

Spread the marshmallow fluffy stuff over the top of the cheesecake

Note to toast: Place under a grill to toast the marshmallow quicky. You don’t want to melt the cheesecake. If you have a kitchen blowtorch feel free to use that like I did.

To cut the cake: Use a HOT knife to cut through the marshmallow, it is a sticky job so a knife that was in hot water really helps.