• Line the bottom of a 7in springform pan with parchment paper and spray
• the sides with pam baking spray
• Using a food processor, grind up the oreos into sand like crumbs
• Mix in the melted butter
• Spread the crust mixture into the springform pan and up the sides
• Place into the freezer while you make the cheesecake mixture
• Using a standing mixer, beat together the cream cheese and sugar until combined and smooth
• Beat in the nutella, heavy cream, vanilla and flour until combined
• Beat in the eggs one at a time until combined
• Pour cheesecake mixture into crust
• Pour 1 C of water into the IP cooking pot
• Place a trivet inside
• Cover the cheesecake springform pan with foil and carefully place the cheesecake into the IP
• Lock lid in place. Select high pressuer and set the timer for 50 minutes
• When the beep goes off, allow for a natural release
• Turn off and allow to cool for 1 hour
• Carefully remove the lid from the pot
• Place onto the counter and allow to cool completely
• Place into the fridge overnight

Chocolate ganache

• Using a medium pot and heat safe bowl, heat the heavy whipping cream up in the pot until hot
• Pour chocolate chips into the bowl and pour hot heavy cream over the chocolate chips
• Allow to sit for 2 minutes before whisking until smooth
• Pour ganache over the top of the cake and spread evenly

Chocolate whipped cream

• Using a medium bowl and hand mixer, beat until stiff peaks form all the ingredients except the sprinkles
• Scoop into the piping bag
• Pipe along the edges of the cheesecake
• Sprinkle chocolate sprinkles all over
• Serve and enjoy!