Spooky Halloween Marshmallow Ghost Cheesecake

Place the chocolate sandwich biscuits in a food processor and pulse until they form fine crumbs. Add the melted butter and pulse again until well combined. Line the sides of a deep 20cm springform tin with baking parchment. Press the crumb mixture firmly into the base and about halfway up the sides of the tin using the back of a spoon. Don't worry if the edges are uneven; it adds to the 'spooky' look. Chill in the fridge while you prepare the filling.

Combine the marshmallows and milk in a saucepan over low-medium heat. Stir continuously until the marshmallows have completely melted into a smooth liquid. Remove from the heat and let it cool for a few minutes.

In a large mixing bowl, beat the soft cheese, double cream, and vanilla extract together using an electric whisk until thick and smooth. Pour in the slightly warm marshmallow mixture and whisk again until fully incorporated. Pour the filling into the chilled biscuit base, smooth the top, and refrigerate for at least 2 hours, or ideally overnight.

Preheat your oven to 120°C (100°C fan/gas 1) and line a baking tray with parchment paper. In a clean bowl, whisk the egg whites with a pinch of salt until foamy and soft peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking constantly until the meringue is thick, glossy, and holds stiff peaks.