First you'll need to line or spray a 20cm springform cake tin and set aside.

In a large pot over a low heat, add the butter and marshmallows and whisk together until smooth. Finally, add in the puffed rice and stir thoroughly until well coated.

Pour mixture into prepared tin and firmy and evenly press around the bottom and sides of prepared baking tin. The mixture can be quite sticky, so I suggest oiling a mug or tumbler and using this to press mixture firmly around the sides to get a nice even crust. Once satisfied, place in the fridge to set while you make the cheesecake filling.

Add the tubs of cream cheese and sugar to a large bowl and whip together with a handheld beater until smooth. Add in the vanilla extract and continue to whip, then set aside.

Optional: If choosing to use the gelatin, desolve in 1 ½ tablespoons of boiling water. Once dissolved, beat into the cream cheese mixture.

In a medium sized pot, add the marshmallows and 2 tablespoons of water and begin to whisk though on a low heat. Once melted down and smooth, pour and beat marshmallow mixture into the cream cheese bowl, whipping through until incorporated.

In another bowl or jug, whip the cream until it forms soft peaks. Fold this whipped cream through the cream cheese mixture until well combined.

Pour cheesecake filling into prepared crust, cover and chill in the fridge for 4-6 hours or overnight. When you’re ready to serve, slice and enjoy a touch of marshmallow ricey goodness.