• Spray the 7" springform pan with cooking spray.
• Add two cups of water to the instant pot and place the rack on the bottom.
• Make a tin foil sling to lift the cheesecake in and out of the instant pot.

Crust

• In a food processor combine the whole Oreo cookies and the butter.
• Pour the crumb butter mixture into the bottom of the pan and pat until even and going up the sides of the pan. Put in freezer for 10 minutes.

Cheesecake

• In a food processor, mix the cream cheese with dark brown and white sugar, and cocoa powder.
• Once combined, add one egg followed by the 2 egg yolks.
• Add the melted chocolate and sour cream.
• Continually scrape the bowl down. Add vanilla flour and mix until creamy.
• Pour mixture into the springform pan and smooth with a spatula.
• Place pan on the tin foil sling and slowly lower into the Instant Pot.
• Set Instant Pot to maximum pressure for 28 minutes.
• Once done, turn machine off and let it return to normal pressure for 15 minutes.
• Unlock lid and use sling to transfer pan to cooling rack for an hour.
• Chill in refrigerator overnight.

Ganache

• Put the 3/4 cup of chocolate in a bowl.
• Heat the heavy whipping cream to a simmer. Pour over chocolate.
• Chocolate will melt, stir until incorporated. Once incorporated, use a spatula and spread over the top of the cake.
• Put back in refrigerator to cool.