Barefoot Bistro: Cheesecake with a Rice Krispie Crust

Crust:

6 cups Rice Krispies

Cereal

1/4 cup Butter

1 (10 oz pkg) mini marshmallows

Filling:

1 (8 oz pkg) Cream Cheese, softened

1/2 cup Sugar

1 tsp Vanilla

1 (7 oz jar) Marshmallow Creme

1 (8 oz pkg) Cool Whip, thawed

Grease 9″ or 10″ springform pan. Set aside.

In large bowl add Rice Krispies. Set aside.

In medium pan melt butter and marshmallows over low heat, stirring constantly until melted. Pour melted mixture over cereal and combine. Put cereal in springform pan forming the base and sides. Set aside 20 minutes.

In mixer cream together Cream Cheese, Sugar & Vanilla for about 1 minute. Beat in Marshmallow Creme until smooth. Fold in Cool Whip. Spread in pan over Rice Krispy crust. Chill 2 hours.