Remove the cream cheese from the fridge several hours before you make the cheese cake to allow it to come to room temperature.
Crush 2 cups of chocolate animal with food processor or a large bag and a rolling pin. Melt butter and combine with crushed animal crackers. Gently press mixture into the bottom of a 7" springform pan and allow to go up the sides about a ½" or so.
In a large mixing bowl, combine cream cheese and sugar. Using a stand mixer or a hand mixer, blend until sugar is combined and cream cheese is smooth.
Add one egg at a time and blend to incoroporate. Scrape down the sides of the bowl between each addition.
Add in Crème de Menthe, mint extract and food coloring. Blend until well incorporated. our filling into 7" springform pan.
Place a paper towel on top of the springform pan (not directly on the on the cheesecake) and cover with aluminium foil. See video for more details.
Put one cup of water into the inner pot of the Ninja Foodi and set the rack in the low position. Place the springform pan onto the rack and set the Ninja Foodi to high pressure for 25 minutes.
When the time is up, allow the Ninja Foodi to natural release its pressure for 15 minutes. Please note that while the red button might depress before the 15 minutes is up, you want to let the cheesecake sit in the Ninja Foodi with the lid on the entire 15 minutes.
Uncover the cheese cake and dab any extra moisture that has collected on top of the cheesecake. Place in the refrigerator for at least 4 hours.
When chilled, melt some dark chocolate and decorate the top of the cake with any design you like. What I did was get an even flow of chocolate off of the spoon and then moved it back and forth across the cake top in alternating motions. Pop the cake back into the fridge for just a few minutes until the cake is set. Serve & Enjoy!