By daily 
Marshmallow Whip Cheesecake
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For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1 cup marshmallow fluff
1 cup heavy whipping cream
For the Topping:
1 cup mini marshmallows
1/2 cup melted chocolate chips (optional)
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Prepare the Crust: Preheat oven to 350Β°F. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then cool completely.
Make the Filling: Beat cream cheese and sugar until smooth. Add vanilla and marshmallow fluff, mixing until combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
Assemble the Cheesecake: Pour the filling over the cooled crust, spreading evenly. Refrigerate for at least 4 hours to set.
Add Toppings: Once set, top with mini marshmallows and drizzle with melted chocolate if desired.
Serve & Enjoy: Remove from pan, slice, and indulge in this heavenly dessert