First, start by creaming together the cream cheese and sugar in a stand mixer on low speed.
Melt the chocolate chips in 30 second intervals in the microwave. Set aside for now to cool a bit.
Add the sour cream, unsweetened cocoa powder and vanilla extract. Continue mixing on low speed until combined.
Pour in the melted chocolate while mixing.
Add the eggs one at a time. Mix just until combined.
Remove the crust from the freezer and pour the cheesecake filling inside.
Tap the springform pan against the counter so the air bubbles rise. Use a fork to pop as many air bubbles as you can. Add water to the instant pot. Check notes for quantities.
Cover the cheesecake with aluminum foil.
Place the cheesecake on the sling or on the trivet if you don’t have one and lower it into the instant pot.
Close the lid and cook on high pressure for 35 minutes with a 10 minute natural release.
Remove the cheesecake from the instant pot and uncover so any condensation on the surface of the cheesecake can evaporate. Let it cool for at least 45 minutes or until it comes to room temperature. Run a pairing knife around the chocolate cheesecake to loosen the sides from the springform pan. Do not remove it from the springform pan until you’re ready to serve.
Cover and refrigerate for at least 8 hours or overnight.
Top with homemade chocolate ganache, Oreo crumbs and chocolate chips and enjoy!