There's no denying it, this is a decadent treat, but you only live once, right? It could be the salve to soothe any physical or spiritual malaise you might be experiencing at this time!

Base: 

2 c malt biscuits

70 g melted butter

2 Tbsp sugar (I used coconut)

Cheesecake:

500 g cream cheese, softened

1/2 c sugar (I used coconut)

2 Tbsp cocoa powder

1 tsp vanilla extract

1 egg

85 g milk chocolate, melted

Marshmallow topping:

4 egg whites

1 c sugar

1/4 tsp cream of tartar

pinch salt

1 tsp vanilla extract

Preheat oven to 175C. Line a square baking tin with baking paper, ensuring it hangs over the sides.

In a food processor or large bowl, crush the biscuits into crumbs and mix with the butter and sugar until combined. Press evenly into your tin, using a flat-bottomed cup or glass to press down and into the corners. Bake for 10 minutes.

In a clean bowl with a handheld mixer or in food processor, beat the cream cheese until soft and creamy. Mix in the sugar, cocoa and vanilla until combined, then add the egg and whisk till just combined. Finally stir in the melted chocolate. Pour onto the prebaked crust and bake for 25-30 minutes until set.

Remove from the oven and let cool completely in the pan. Lift out and cut into 16-20 pieces.

To make the marshmallowy meringue topping put the egg whites, sugar, cream of tartar and salt in a large bowl set over a pan with some water. Bring water to boil to heat up the contents. Stir until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat and using an electric beater whisk at high speed for about 6-7 minutes until glossy and firm. Add in vanilla and whisk to combine. Transfer marshmallow into a piping bag and pipe dollops on top of each cheesecake slice. Leave plain, char with cook's blow torch or decorate as you wish. I used sifted cocoa and a chocolate ball.