My kids love this one!

1. In a large pot, melt the butter over low heat. Add the mini marshmallows and stir until completely melted and smooth.

2. Remove from heat and add the Rice Krispies cereal. Stir until the cereal is well coated with the marshmallow mixture.

3. Press the mixture into the bottom of a greased 9×13-inch pan to create an even crust. Allow it to cool and set.

4. Preheat your oven to 325°F (163°C).

5. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Mix in the vanilla extract.

6. Add the eggs, one at a time, beating well after each addition.

7. Fold in the sour cream until fully incorporated.

8. Pour the cheesecake batter onto the rice krispie crust and spread evenly.

9. Bake in the preheated oven for about 35-40 minutes, or until the center is set and the edges start to lightly brown.

10. Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours before cutting into squares and serving.

For a chocolatey twist, try adding some cocoa powder to the Rice Krispies mixture. If you have a picky eater that prefers fruit flavors, mix in some strawberry or blueberry puree with the cream cheese filling. To make this recipe gluten-free, just ensure that the Rice Krispies you use are certified gluten-free.