Prepare a 7-inch spring from pan by spraying generously with non-stick spray. Make sure that the pan will fit in your Air fryer FIRST!

Add graham crackers into a food processor and pulse until you get 1 ½ cups crumbs. Add in melted butter and pulse until combined.

Pour the crumbs into the bottom of the springform and use the back of a spoon or your hand to press the crumbs down to form the crust. Bring the crumbs up the sides about 1 inch.

Place the springform in your air fryer and set to 350 for 8 minutes.

In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 3-4 minutes until smooth.

Add in the sugar, flour, and vanilla and mix until combined.

In a medium microwave safe bowl, add the marshmallows and heavy cream and heat on 30 second increments until melted and smooth.

Add the melted marshmallows and vanilla to the cream cheese mixture and mix until combined. Scrape the sides and bottom of the bowl. Mix for an additional 1 minute.

Add the egg in last and mix until JUST combined. Be careful not to overmix.

Pour the marshmallow layer over the top of the baked crust and smooth.

In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 3-4 minutes until smooth.

Add in the sugar, flour, and cocoa powder and mix until combined.

In a medium microwave safe bowl, add the chocolate chips and heavy cream and heat on 30 second increments until melted and smooth.

Add the melted chocolate into the cream cheese mixture and mix until just combined and smooth. Scrape the sides and bottom of the bowl and mix for an additional minute.

Add the egg in last and mix until JUST combined. Be careful not to overmix.

Carefully spoon the chocolate layer over the top of the marshmallow layer and smooth.

Cover the top of the springform pan tightly with aluminum foil and place in the air fryer on 300 degrees/F for 40 minutes. The cheesecake is done when the outsides are set but the center SLIGHTLY jiggles. It should resemble Jell-O. If needed, add the cheesecake back in for 3-4 minutes. Keep in mind the cheesecake will set up as it cools overnight.

Once the timer is up, allow the cheesecake to cool slowly by turning off the air fryer, but leave the cheesecake in the fryer basket for about 15 minutes. After 15 minutes, remove form the air fryer and let the cheesecake cool to room temperature.

Once the cheesecake is cool, transfer to the refrigerator to set for at least 6 hours but overnight is recommended to set completely.

Once the cheesecake is set and you are ready to serve, make the ganache by adding the chocolate and heavy cream into a small microwave safe bowl and heat on 30 second increments until melted and smooth. Pour over top chilled cheesecake.

Top the ganache with mini marshmallows and use a small kitchen torch to brown the tops of the marshmallows. Sprinkle with crushed graham crackers and serve immediately.

Store any leftovers in an airtight container in the refrigerator for up to three days.