Preparation Steps:

• Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed peanut butter cookies and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to create an even crust. Bake for 8-10 minutes, then remove from the oven and let it cool.
• Step 2: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Gradually add in 1 cup of sugar, mixing until well combined. Add in the eggs, one at a time, mixing well after each addition. Finally, stir in the vanilla extract until everything is fully incorporated.
• Step 3: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
• Step 4: In a clean mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add in 1 cup of granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy. Stir in 1 teaspoon of vanilla extract.
• Step 5: Once the cheesecake is completely cool, spread the whipped marshmallow topping over the top. Use a spatula to create swirls and peaks for visual appeal. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.
• Step 6: When ready to serve, carefully remove the cheesecake from the springform pan. Slice into pieces and top each slice with freshly sliced bananas. Enjoy!