Crush the cookies using the food processor

Line the parchment sheet on the 8-inch springform pan and spray the sides.

Squeeze the crust to the bottom and sides of the pan.

Put the crust into the freezer while you make the filling.

In a large mixing bowl add cream cheese, sugar, and cocoa, beat and Mix the ingredients together until well combined.

Whip in sour cream, melted chocolate and vanilla until combined

Add eggs one at a time. Mix well.

Take out the crust from the freezer and pour the cheesecake mixture into the crust.

Cover the top of the cheesecake with foil

Add 1 cup of water into the instant pot

Place the cheesecake on the trivet and then to the pot

Close the lid and turn the sealing knob

Set the timer to 35 minutes and IP on high pressure

Once the timer goes off do the natural release

Remove the lid and take the cheesecake out of the pot

Place the cake on the wire rack and allow it to cook

Place it back into the fridge overnight

Take a small pot and on medium heat pour the heavy whipping cream

Wait till it boils slightly before pouring over the chocolate chips in a glass bowl

Allow it to sit for 3 minutes and whisk in until smooth

Scoop the ganache on the cheesecake and smoothing evenly

Spray some chocolate sprinkles on top

Allow ganache to settle and firm before serving.