Spray a 7 inch instant pot springform pan and line the base with parchment paper

Mix the brownie ingredients in a medium bowl

Set aside ¼ C of brownie batter for topping later

Pour the brownie batter into the springform pan

Mix the cream cheese and sugar in a large bowl until smooth and creamy

Beat in eggs, one at a time until combined

Beat in the flour, sour cream and vanilla until combined

Pour the cheesecake into the springform pan

Pour the reserved brownie mix on top of the cheesecake

Using a butter knife, swirl the two batters together

Cover the springform pan with foil

Place a trivet inside the instant pot

Pour in 1 1/2 C of water

Place the cheesecake into the instant pot on top of the trivet

Close and seal the lid and pressure valve

Cook on manual high heat for 35 minutes

Allow for a natural release

Remove the cheesecake from instant pot and allow to cool on a wire rack

Place into the fridge to cool overnight

Using a small pot, bring the heavy whipping cream to a simmer

Pour the chocolate chips into a glass bowl

Pour the heated heavy cream over the chocolate chips and allow to sit for 2 minutes

Whisk until creamy and smooth

Spoon onto the top of the cheesecake and spread evenly with the spatula

Place into the fridge to harden

Using a hand mixer, beat together the heavy whipped cream and powder sugar until combined and stiff peaks form

Scoop into the piping bag

Pipe dollops around the edge of the cheesecake

Sprinkle chocolate sprinkles around the edge of the cheesecake

Cut and enjoy!