Preheat oven to 350 degrees Fahrenheit.

Start by taking the vanilla wafer crumbs and mixing with the melted butter until fully incorporated.

Place the mixture into a prepared 9x9 baking dish.

Distribute evenly and press down the mixture to compact it.

Bake the crust for 8 minutes.

Once done baking, take out and allow to cool while preparing the filling.

Keep the oven set at 350 degrees.

In a large mixing bowl, place in the cream cheese and granulated sugar.

Beat until creamy and smooth.

Once creamy, add the vanilla extract and eggs.

Once mixed, add the marshmallow fluff.

Mix until well incorporated.

Add in the lemon zest and juice, mix until fully incorporated.

Pour the filling over the crust and evenly distribute it.

Place in the oven and bake for 20 minutes.

Once the 20 minutes are up, without opening the door, turn the temperature down to 200 degrees and bake for another 30 minutes or until the center is set.

Once the baking is complete, turn the oven off and allow the cheesecake to sit in the oven for 10 minutes.

Remove from the oven and place on a wire rack and allow to come to room temperature.

While the cheesecake is cooling, prepare the glaze.

Start by placing the sugar, egg, lemon juice, lemon zest and mint leaves in a small saucepan over medium heat.

Whisk until fully mixed.

Once mixed, add the melted butter.

Allow the glaze to cook while constantly stirring.

The glaze will thicken over time and should come to a custard consistency.

Once thickened, remove from the heat and transfer into a small bowl.

Cover and place in the refrigerator to cool until the cheesecake has reached room temperature.

Once the cheesecake has reached room temperature, spoon the glaze over the surface of the cheesecake, being sure to spread it out evenly over the entire surface.

Place the cheesecake in the refrigerator for at least three hours to fully set.

Once chilled, cut into 12 squares and serve cold.