Melt the butter in a saucepan over medium heat.

Add the marshmallows and stir until melted then add the rice cereal and mix well.

While the rice cereal mix is still warm, pour it into a greased 10-inch spring-form baking pan.

Press down into the cereal to form to the pan and press the edges against the wall of the pan to create a bowl. Set aside.

Place the chocolate in a small microwave-safe bowl and add the heavy cream on top. Microwave for 1 minute, stirring to mix at 30 seconds.

In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.

Pour in the melted chocolate and stir to mix into the cream cheese.

Add 1 ½ cups of whipped cream to the chocolate mixture and fold with a spatula.

Pour the cheesecake mixture into the rice cereal bowl and smooth the top.

Refrigerate for 3-4 hours or overnight or until the cheesecake is set.

Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.

Shave the chocolate bar into the middle of the cheesecake.