Instructions

For Crust

1. Place the cereal in a plastic bag or a food processor. Pulse or crush with a rolling pin until you get coarse crumbs.
2. Add in the melted butter and pulse in your food processor or massage it around in the plastic bag until incorporated.
3. Press the mixture into the pan and stick it into the freezer until the cheesecake layer is ready.

For Stabilized Whipped Cream

1. Place the whole pint of heavy cream in the bowl of your stand mixer fitted with a whisk attachment or regular bowl with a hand mixer. Beat on medium speed until you develop soft peaks.
2. Divide the mixture it half. Place half in a separate bowl and place it in the fridge.
3. Beat the remaining half until you develop stiff peaks, put it in a separate bowl and into the fridge.
4. Take out the other half from the fridge and put it back in the bowl. Add the sugar and beat until you develop stiff peaks.
5. While that Is mixing, mix the gelatin into the cold water and let that absorb for 5 minutes. Add in the boiling water to dissolve the gelatin.
6. Mix in the geliton solution until incorporated.

For Cheesecake

1. Place the softened cream cheese in the bowl of your stand mixer fitted with a paddle attachment or regular bowl with a hand mixer. Beat until smooth. Scrape down the bottom and the sides of the bowl ant beat once more until smooth.
2. Add the sugar and the vanilla extract and beat until incorporated and smooth. Scrape down the bottom and the sides of the bowl and beat again until smooth.
3. Add in the plain greek yogurt and beat until incorporated. Scrape down the bottom and the sides of the bowl and beat until smooth.
4. Add in the reserved whipped cream and fold in by hand. Fold by scooping the batter up from the middle and folding it over itself. Keep turning the bowl in between each fold. Keep repeating this until you see no more streaks of whipped cream and it's all one batter. Add in the Lucky Charms and fold until you they are evenly dispersed in the batter.
5. Add the mixture to the prepared crust. Level off the mixture and freeze for 2 hours.
6. Add the stabilized whipped cream to a piping bag with a star tip. Take the cake out of the freezer and remove the sides of the pan. Pipe stars along the edge of the cake. Pile the luck charms in the center.
7. Enjoy immediately or and place leftovers in the fridge for up to one week.