Step 1

Lightly spray a 7-inch springform pan with cooking spray.

Step 2

In a small bowl, combine graham cracker crumbs with melted butter. Mixture will resemble wet sand.

Step 3

Pour the crust mixture into the prepared 7-inch springform pan and press using your fingers or a cup into the bottom and half way up the sides of the pan.

Step 4

Pop into the freezer for 10 minutes.

Step 5

In a large mixing bowl, using an electric hand mixer set to medium-high speed, whip the cream cheese, sugar, flour and salt until smooth and creamy.

Step 6

With the mixer set to low speed, add the eggs, one at a time, and mix just until combined. Do not over-whisk as this will incorporate too much air bubbles into the batter.

Step 7

Using a spatula, mix in the heavy cream and vanilla

Step 8

Pour the cheesecake batter into the prepared crust. Tap the pan gently on the kitchen counter a couple of times to remove any air bubbles.

Step 9

Cover the cheesecake with aluminum foil.

Step 10

Pour 1 cup of water into the Instant Pot, place a trivet inside and put the cheesecake pan on top of the trivet.

Step 11

Close the Instant Pot and set the valve to the sealed position. Pressure cook on “high” for 30 minutes.

Step 12

When done, do a natural release for 20 minutes, then quickly release any remaining pressure.

Step 13

Cool the cheesecake on a wire rack for 45 minutes. Gently mop up any moisture on the cheesecake surface with a paper towel.

Step 14

Preheat oven to 330°F (165°C).

Step 15

Wrap the bottom of the cheesecake pan with a double layer of foil.

Step 16

Put the wrapped cheesecake pan in a big and deep enough baking pan and add boiling water to the baking pan. The water should go about halfway up the sides of the cheesecake pan.

Step 17

Bake for 60-70 mins, or until the edge of cheesecake is set with the center slightly wobbly.

Step 18

Turn off the oven and open the door slightly. Leave the cheesecake in the water bath in oven for 1 hour.

Step 19

Remove the cheesecake from the oven and leave to cool on a wire rack to room temperature.

Step 20

Use a knife to loosen the cheesecake from the edge of the pan. Remove the sides of the springform pan.

Step 21

Cover the cheesecake with plastic wrap or foil and refrigerate for at least 6 hours, or overnight preferably.

Step 22

In a microwave safe bowl, heat the heavy cream until it is steaming hot.

Step 23

Break chocolate into small chunks and add to the heavy cream. Stir well.

Step 24

Microwave again at intervals of 15-20 seconds, mixing after each interval, until chocolate is completely melted.

Step 25

Let the chocolate cool, then pour over top of cooled cheesecake, getting some chocolate drips over the side of the cheesecake if desired. Reserve a little bit of the chocolate ganache for later.

Step 26

Top the cheesecake with mini marshmallows. Using a blow torch, toast the marshmallows on top of the cheesecake. (See notes if you do not have a blow torch)

Step 27

Drizzle leftover chocolate ganache on top of the cheesecake.

Step 28

Pop into the fridge for 5-10 minutes so that the chocolate ganache sets. Slice and serve.