Directions:

• In a large microwave safe bowl, combine the cereal, marshmallows and butter. Microwave uncovered on high for two-three minutes. The marshmallows will begin to puff up in the microwave.
• Once the marshmallows are soft, remove the bowl from the microwave and stir the ingredients until all of the cereal is coated with melted marshmallows and butter. Transfer the mixture to a lightly sprayed or buttered pie plate.
• Press the mixture into the pan and up the sides to form a crust. Set aside to firm while you are preparing the filling.
• In a large bowl, mix together the cream cheese, powdered sugar, and vanilla until it is smooth and creamy. Add in the marshmallow creme and continue to mix the filling together. Using a spatula, stir in the additional cereal directly into the filling until it is mixed in.
• Pour the filling over the prepared crust, smoothing it with the spatula. Place the cheesecake in the refrigerator and allow it to become firm, at least 1-2 hours. (You can also place it in the freezer for about 30 minutes.)
• Sprinkle extra cereal or sprinkles on top if desired.