Using a large mixing bowl, beat together the cream cheese, sugar, and sour cream until combined and smooth
Beat in the cocoa powder, melted chocolate and vanilla until combined
Beat in 1 egg at a time until combined after each egg
Fold in the ½ C white chocolate chips, ½ C chocolate chips, ½ C chopped pecans
Pour cheesecake mixture into the crust
Cover with foil
Fill the instant pot with 1 cup of water
Place a trivet inside
Place the springform pan onto the trivet
Close the lid and set to sealing
Bake on manual setting high pressure for 35 minutes. Once timer goes off allow to natural release for 20 minutes
Remove the lid and use a paper towel to dap onto the foil to remove condensation
Carefully remove from the pot and place onto a wire rack and allow to cool completely
Place into the fridge overnight