Instant Pot Death By Chocolate Cheesecake

Place Oreos in a food processor and blend until they form crumbs.
Place the processed Oreos in a 6" springform pan, and pack down with your hand or a measuring cup.
Place in the freezer until the filling is ready.

Start with all room temp ingredients, and place the cream cheese into a large mixing bowl, and mix on high until light and fluffy.
Add sugar and mix until just combined.
Add sour cream and mix until just combined, being careful not to overmix.
Add melted chocolate, cocoa powder, and vanilla, and mix until combined.
LAST, add the eggs, and mix as LITTLE as possible - so add the eggs one at a time, and mix just enough so that they are fully incorporated.

Pour the filling into the prepared crust, and cover the top of the pan with tin foil.
Add one cup of water to the Instant Pot, and place a trivet in the bottom of the pot.
Place the pan in the pot, set the lid to SEALING.
Set the Instant Pot on High Pressure for 35 minutes.
After 35 minutes, allow for a Natural Release.
Take the pan out, and place it on a cooling rack - do NOT remove the foil. (It may look undercooked and jiggly - but that's okay.)
After it cools completely, place it in the fridge overnight.
Once the cheesecake has set overnight, make the ganache...
Combining the chocolate and cream into a microwave safe bowl.
Microwave for 30 second intervals until the chocolate is mostly melted, then stir the chocolate until all is melted and it thickens slightly. Then, pour onto cheesecake.