Step 1

Spray a 7.5-inch springform pan with baking spray and line the bottom with parchment paper. Be sure to spray the paper and sides of the pan.

Step 2

Use a food processor to chop up the cookies. When done they should be a crumb texture. Then mix in the melted butter for the crust and mix well.

Step 3

Dump the crumb mixture into the sprayed pan. Press the crumb mix on the bottom and part the way up the sides. Set in the freezer while you make the cheesecake.

Step 4

In a large mixing bowl or stand mixer, beat cream cheese, sour cream, and sugar until well mixed and smooth.

Step 5

Now add in the melted chocolate, cocoa powder, and vanilla and mix again.

Step 6

Next, add the eggs and blend well.

Step 7

Pour the cheesecake filling into the crust. Then cover the pan with foil.

Step 8

Add one cup of water to the Instant Pot and place a trivet inside. Carefully put the cheesecake on the trivet.

Step 9

Close the lid and set it to sealing. Cook on high pressure for 35 minutes. When it beeps that it is finished allow to natural release for 20 minutes.

Step 10

Remove the lid and use a paper towel or towel to dab the foil to remove any moister. Then remove the pan from the pot and place it on a wire rack to cool completely.

Step 11

When cooled place into the fridge for 6 hours to overnight.

Step 12

Remove cheesecake from springform pan and place on a serving plate. Pipe cool whip around the edge of the cheesecake.

Step 13

Then scoop the cherry pie filling on the cheesecake in the center. Top with a few chocolate sprinkles. Then simply cut and serve.