In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a greased 7-inch springform pan to form the crust.

1. Place the crust in the freezer while preparing the filling.
2. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in sour cream and vanilla extract until combined.
5. Fold in melted chocolate chips until smooth and well incorporated.
6. Pour the cheesecake mixture into the crust and smooth the top.
7. Add 1 cup of water to the Ninja Foodi pot and place the cheesecake on the trivet inside.
8. Seal the lid and cook on “Pressure Cook” for 30 minutes, then let the pressure release naturally for 10 minutes before quick releasing the rest.
9. Remove the cheesecake and let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
10. Top the chilled cheesecake with mini marshmallows and chocolate chips, then use a kitchen torch to toast the marshmallows or place under the broiler for 1–2 minutes until golden.
11. Slice and serve chilled or slightly warmed for a gooey effect.