For the Rice Krispie Crust:

Spray a 10-inch spring form pan with baking spray. Set aside.

Melt the butter over low heat in a large heavy bottom pot, I used my Le Creuset.

Add marshmallows and stir until completely melted.

Remove from heat and add vanilla and mix until incorporated.

Add the cereal and mix until well coated.

Form the rice krispie treats into the springform pan, starting with the bottom and then the sides. You might have a little left over…just eat it.

If you are not eating the cheesecake the day you make it the crust will start to get soggy.

For the cheesecake:

Mix the sugar and gelatin in a small bowl.

Add boiling water and let sit for 5 minutes while gelatin dissolves.

Using a stand mixer with a paddle attachment beat the cream cheese, vanilla bean, and vanilla bean paste until soft and creamy.

Add the marshmallow fluff and the toasted marshmallows and beat until fully incorporated. You will have lumps from the toasted marshmallows, that’s okay.

Gradually add the gelatin mixture. It’s going to look like soup at the end…don’t panic.

When all the gelatin is fully incorporated transfer mixture in the bowl to the fridge and let chill for 45 minutes.

Remove from fridge and mix vigorously to get smooth again. It should have thickened up.

Pour into prepared Rice Krispie Treat Crust and smooth evenly with spatula. You can top with more toasted marshmallows for garnish if you want.

Put back in fridge for at least 4 hours to fully set up.