Cut a piece of parchment paper the size of the bottom of your 7-8 inch cheesecake pan and place it in the bottom of the pan. Lightly spray the paper and sides with a non-stick cooking spray.

With a fork, combine the softened butter and graham cracker crumbs until the consistency of wet sand. Press into the bottom and about 3⁄4 inches up the sides of the pan.

Place the pan in the freezer while making the filling

Microwave the chips at 30-second intervals until melted.

Beat cream cheese and granulated sugar at medium speed until light and
fluffy.

Add eggs, one at a time, mixing lightly after each.

Add sweetened condensed milk and mix until smooth.

Mix in melted chocolate, flour and cocoa until combined.

Pour into crust. Cover pan with aluminum foil, sealing edges.

Add 11⁄2 c. of water to the bottom of your Instant Pot. Place the cheesecake on the trivet and lower it into the pot. Seal according to your directions and set for 45 min. at high pressure.

When time is up, allow to sit in the pot for 5 min, then release remaining pressure and remove cheesecake. Cool on the wire rack.

Beat together butter and vanilla extract until smooth.

Add powdered sugar and beat until smooth.

Add the marshmallow fluff and mix on low until thoroughly combined.

Spread on top of the cake and top with chocolate curls or chips (optional). Add several toasted marshmallows if you like.

Chill for at least 4 hours or overnight before slicing.