Instructions:

• Start by crushing the 20 Oreo cookies into fine crumbs. Press the crumbs into the bottom of a greased springform pan to form a solid crust.
• In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the sour cream, white sugar, cornstarch, cocoa powder, espresso powder, and vanilla extract. Mix until well combined and creamy.
• Add the eggs, one at a time, mixing well after each addition. Then, gently fold in the melted chocolate until fully incorporated.
• Pour the cheesecake filling over the prepared crust in the springform pan. Sprinkle the chocolate chips on top.
• Pour 1 cup of water into the bottom of the Instant Pot. Place the trivet inside and lower the springform pan onto the trivet.
• Seal the Instant Pot lid and set it to pressure cook on high for 30 minutes. Allow the pot to naturally release pressure for 10 minutes before performing a quick release.
• Carefully remove the cheesecake from the Instant Pot. Allow it to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours, or preferably overnight.
• To make the whipped cream topping, beat the heavy whipping cream until stiff peaks form. Spread or pipe it over the chilled cheesecake before serving.