Combine all crust dry ingredients in a medium bowl and stir to combine. Drizzle in melted butter until completely incorporated and press into a 7 inch springform or push pan. Freeze while preparing cheesecake batter.
Using a hand mixer or whisk, combine softened cream cheese and sugar.
Crack room temperature eggs into a separate small bowl and mix completely. Add to the cream cheese mixture, careful not to overmix.
Add salt, flour, cream, vanilla, and blend completely.
Remove the crust from the freezer and add chocolate chips on top of the crust. Distribute evenly. Pour the cheesecake batter into the crust and tap the pan once or twice to remove any air bubbles. Tightly cover the pan with foil.
To the Instant Pot or pressure cooker, add one cup of water and the trivet. Place the springform pan or the push pan on the trivet (if the pan has a handle) or a silicone pressure cooking sling. Alternatively, create a foil sling by folding a 24 inch piece of heavy duty foil into a rectangle that is 2-3 inches wide. Place the cheesecake on the sling and place in the Instant Pot on the trivet.
Pressure cook on manual high pressure for 45 minutes with a 10 minute natural pressure release.
Carefully remove the pan from the Instant Pot. Remove the foil to avoid spilling water on the surface of the cheesecake. The center should still be slightly jiggly. If necessary, blot the top of the cheesecake with a paper towel to absorb any residual liquid.
Loosely cover the cheesecake with the dry foil or, then let cool to room temperature (about 1-2 hours.) Cover, and refrigerate overnight to set completely.
Slide a warm knife around the edges of the cheesecake to loosen, then remove from the pan.
Add one cup of sour cream to the top of the cheesecake, then decorate the top of the cheesecake with large marshmallows, mini marshmallows, melted chocolate, chocolate chips, and graham crackers. Brulee the marshmallows with a brulee torch before adding to the top of the cheesecake if a toasty, roasted marshmallow is desired.