BasePre-heat oven to 350 degrees. Using a 8" spring form pan, combine all ingredients and press the mixture down using the back of a spoon. Bake for 15 minutes. Set aside and let cool.

Cream Cheese Filling

Place the cream cheese in a bowl of a stand mixer fitted with a spatula attachment and begin to soften the cream cheese. On medium low setting Add powdered sugar a little bit at a time. Start to add the cream a little bit at a time.

Once you have added all the cream switch to a whisk attachment. Whisk on medium until thickened. Pour cream cheese mixture on cooled graham crust. Spread the cream cheese topping so that the surface is level. Refrigerate until you are ready to pour the first layer of meringue on top.

Before you put the meringue on, take a knife and run it along the inside edge of the spring form pan to loosen the cheesecake from the sides of the pan. (of course, if I had thought of it, I would have lined the diameter of the pan with a liner). Release the cake from the sides of the pan so that it is ready for the meringue topping. You can leave it on the base of the pan.

Marshmallow MeringueBefore you begin make sure that the bowl and whisk attachment are cleaned thoroughly and are not greasy. Any grease will cause the egg whites not to fluff up. Place water, sugar and corn syrup in a small saucepan and stir together. Heat up on medium high. Do not stir contents from this point onward.

In the meantime, place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. When the sugar syrup reaches 220 degrees Fahrenheit begin to whisk the egg whites on high until they form soft peaks. Once the sugar mixture reaches 240 degrees Fahrenheit remove it from the stovetop and using a small ladle pour a little bit at a time in the egg white mixture. (You may need to return the sugar mixture on the warm burner to keep it from cooling and stiffening. ) Do not stop the mixer to do this just reduce the speed a little bit. Keep adding the sugar mixture until all is gone and the egg whites have fluffed up.

Add in the vanilla extract. Keep mixing on high until the egg whites have fluffed up and are shiny and stiff. Let sit for about 20 minutes.

Using a spatula spread a layer of the marshmallow meringue on the cheesecake. Place remaining meringue in an piping bag fitted with a large star attachment. Using the rim of a small glass plan where the rosettes will go along the outer rim. Pipe out the rosettes along the outer edge of the cheesecake, then pipe more rosettes on the inside, placing each new one between two rosettes previously made until finally you only have the center left. Pipe a final rosette in the middle. Then pipe around the rosettes to fill any gaps., edge etc...

Using a kitchen torch, toast the marshmallow fluff as desired. Refrigerate for about 3-4 hours or overnight.