Using a large bowl mix the melted butter and the graham cracker crumbs

Press the crust into the springform pan

Place into the freezer while you make the cheesecake mixture

Using a large mixing bowl, beat together the cream cheese, sugar, and sour cream until combined and smooth

Beat in the cocoa powder, melted chocolate and vanilla until combined

Beat in 1 egg at a time until combined after each egg

Pour cheesecake mixture into the crust

Cover with foil

Fill the instant pot with 1 cup of water

Place a trivet inside

Place the springform pan onto the trivet

Close the lid and set to sealing

Bake on manual setting high pressure for 35 minutes. Once timer goes off allow to natural release for 20 minutes

Remove the lid and use a paper towel to dap onto the foil to remove condensation

Carefully remove from the pot and place onto a wire rack and allow to cool completely

Place into the fridge overnight

Using a small pot, heat up the heavy whipping cream until steaming

While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl

Once the heavy whipping cream is heated, pour over the chocolate chips

Allow to sit for 1 minute before whisking until smooth

Pour over the top of the cooled cheesecake and smooth evenly

Top the mini marshmallows onto the top of the cheesecake

Use the torch to toast the marshmallows or place into the oven on broiler on low for a few minutes to toast the marshmallows

Cut and serve!