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

Roughly crush 150g of the fruity loops for the base, you can also keep some whole. Then, in a large pot over a low heat, add the butter and marshmallows and whisk together until smooth. Finally, add in crushed fruity loops and stir thoroughly until well coated.

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

In a large jug, add the cream and 100g of the fruity loops. Give a good mix through and allow to sit, this will help the cream absorb those fruity flavours (approximately 10-15 minutes). Drain and strain the cream from the remaining cereal, reserving and set aside approximately 200ml of fruit infused cream.

Next, add the tubs of cream cheese and sugar to a large bowl and whip together with a handheld beater until smooth.

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

Returning to the fruit infused cream, whip until it forms soft peaks. Fold this whipped cream through the cream cheese mixture until well combined.

Pour cheesecake filling over the prepared base, cover and chill in the fridge for 4-6 hours or overnight. When you’re ready to serve, cover with plenty more fruity loops for fun and colour, slice and enjoy this playful loopy fruit infused cheesecake.