Using a food processor, grind up the cookies until they are in crumbs

Line the bottom of your 8in springform pan with parchment paper and spray the sides

Press the crust into the bottom and up the sides of the springform pan

Place the crust into the freezer while you make the filling

Using a large mixing bowl, beat together the cream cheese and sugar and cocoa until combined and creamy

Beat in the sour cream until combined

Beat in the melted chocolate and vanilla until combined

Beat in the eggs, one at a time until combined

Remove crust from freezer and pour the cheesecake batter into the crust

Cover the cheesecake with foil

Place 1 cup of water into the pot of the instant pot

Place cheesecake onto triviet and into the pot

Cover the pot with the lid and turn the knob to sealing

Set to high pressure for 35 minutes

Once the timer goes off, allow for a natural release

Remove the lid and pull cheesecake out

Place onto a wire rack to allow to cool completely

Place into fridge overnight

Using a hand mixer, beat the heavy whipping cream until stiff peaks

Fold in the melted chocolate until combined

Spread over the top cooled cheesecake

Place back into the fridge

Using a medium bowl, beat the whipped cream, cocoa and powdered sugar until stiff peaks form

Scoop into the piping bag

Pipe dollops around the top of the cheesecake

Place an unwrapped chocolate heart against the whipped cream

Cut and serve!