Line an 8 inch springform pan with parchment paper and spray the sides with pam baking spray

Using a food processor, grind up about 24 Oreos until sand like crumbs

Pour crumbs into bowl

Mix in the sugar and melted butter

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

Place in the freezer while you make the raspberry sauce and cheesecake mixture

Using a food processor or blender, blend together the raspberries or sugar until pureed

Pour into a strainer to remove the seeds

Set aside

Using a small bowl, whisk together sugar, cornstarch and salt

Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy

Beat in the sugar mixture until combined

Beat in the sour cream and vanilla until combined

Beat in the eggs, 1 at a time until combined after each egg

Fold in the melted chocolate until combined

Pour the half of the cheesecake mixture into the crust

Pour half of the raspberry sauce into the cheesecake mixture and pull a knife through to make a swirl

Top with remaining cheesecake mixture

Top with remaining raspberry sauce and pull a knife through to make a swirl

Cover with foil

Place trivet into the pot of the instant pot

Pour 1 ½ C of water into the pot

Place the cheesecake onto the trivet and place the lid on the pot

Press manual/high pressure for 34 minutes

When the beeper goes off, allow for a natural release

Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely

Place into the fridge overnight

Top with fresh whipped cream and enjoy!