Prepare the Crust: Blitz the chocolate biscuits in a food processor until fine crumbs. Mix in the melted butter until fully combined, then press into the bottom and sides of a lined 20cm springform tin. Chill in the fridge for about 30 minutes.

Make the Cheesecake Filling: Melt the white mini marshmallows with milk in a saucepan over low heat, stirring until smooth. Allow to cool. Whip the soft cheese, double cream, and vanilla extract until fluffy, then fold in the cooled marshmallow mixture and pour into the chilled crust. Chill for at least 2 hours.

Prepare Meringue Ghosts: Preheat your oven to 120°C. Whip the egg whites with a pinch of salt until foamy, then gradually add the caster sugar until stiff peaks form (5-7 minutes). Pipe into ghost shapes on lined baking parchment. Bake for 1 hour 30 minutes, then turn off the oven and let cool inside.

Decorate and Serve: Once meringues are cool, use black writing icing to draw faces on the ghosts. Remove the cheesecake from the tin and place meringue ghosts on top just before serving.