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.