Lucky charms cheesecake

1. Lightly grease an 8 inch springform pan.

2. Separate the marshmallows from the cereal. Set the Lucky Charms marshmallows aside for later.

3. Using a food processor or Ziploc bag and a rolling pin crush the cereal. Mix 2 1/2 cups of crushed cereal with the butter and press into the pan to form the crust. Place into the refrigerator to chill.

4. Using a hand mixer or stand mixer, mix the cream cheese for a couple minutes until smooth. Mix in the heavy cream, vanilla and icing sugar until combined.

5. Add the mini marshmallows and milk to a medium sized pan. Heat over medium- low heat and stir constantly until the marshmallows are melted and combined with the milk.

6. Add the marshmallow mixture to the cream cheese mixture and mix until smooth.

7. Separate the mixture evenly into 4 portions. Add desired food coloring one portion and layer on top of the crust. Place back into the fridge to set for 5-10 minutes.

8. Repeat the above step for the other three portions/ layers of cheese cake.

9. Place the Lucky Charms marshmallows on top of the top layer or cheese cake.

10. Freeze for a minimum of 1 1/2 hours before serving (keeps for up 2 two days in the freezer).

11. Remove from the freezer about 20 minutes before serving.