Instructions

For Crust

1. Prepare a 6 inch springform pan by lining the outside bottom and sides with aluminum foil and the inside bottom with a parchment paper circle. Spray the inside with non stick spray so the parchment paper sticks to the pan. Line the sides with parchment paper.
2. Place the chocolate graham crackers in a food processor or freezer bag. Pulse or crush with a rolling pin or meat tenderizer until you get coarse crumbs.
3. Add the butter and optional sugar and pulse or crush until you get the texture of wet sand.
4. Press this mixture into your prepared pan in an even layer.
5. Bake for 10 minutes or until golden brown.
6. Place in the freezer for 1 hour.
   

For Cheesecake

1. Place the softened cream cheese in the bowl of your standing mixer fitted with a paddle attachment or regular bowl with a hand mixer.
2. On medium speed, beat the cream cheese until completely smooth. About 10 minutes. Scrape down the bottom and the sides of the bowl and beat again until smooth.
3. Add in the peanut butter and beat on medium speed to combine.
4. Add in the sugar and beat until smooth and all incorporated. Scrape down the bottom and the sides of the bowl and beat once more until smooth.
5. Repeat this step with the greek yogurt and the vanilla extract. Make sure the batter is completely smooth at this point before the next step.
6. Add in the eggs, one at time, Beating between each addition to incorporate and scraping down the bottom and the sides of the bowl to make sure everything is incorporated fully.
7. Pour half of the batter into the prepared pan on top of the crust.
8. Spoon the Nutella on top of the batter. Using a toothpick, the handle of a spoon, or knife marble/swirl the Nutella into the batter.
9. Pour the other half of the batter into the pan and repeat step 8.
10. Bake the cheesecake in a water bath for 45 minutes to an hour or until the edges are set but the middle jiggles slightly.
11. Shut off the oven, crack the oven door and leave the cheesecake in the oven for an additional hour to cool.
12. Take the cheesecake out of the oven and place it covered in the fridge.

Marshmallow Frosting

1. Place the heavy cream in the bowl of your stand mixer fitted with a whisk attachment.
2. Combine the unflavored gelatin and the cold water and stir to combine. Set aside to set for 5 minutes.
3. Beat the heavy cream until it starts to get frothy. About 2 minutes.
4. Add the sugar and continue beating on high speed until you get soft peaks. About 3-5 minutes.
5. Add the boiling water to the bloomed gelatin and stir to dissolve.
6. Add the gelatin mixture to the heavy cream and beat until you get stiff peaks.
7. Fold in the fluff and transfer to a piping bag.

For Decoration

1. Un-mold the cheesecake by taking off the sides of the pan and pealing off the parchment paper. Then place a piece of parchment paper over the top of the cake and place a light weight cutting board over it. Gently flip the cake over. Take off the bottom of the cake pan and the parchment paper circle, Replace with the serving dish and flip back over.
2. Spread the raspberry preserves in the center of the cake.
3. Decorate the edges of the cake by piping stars around the cake.
4. Place the leftover in the fridge for up to 2 weeks.