Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray

Using a food processor, grind up 24 Oreo cookies

Mix in the melted butter

Press the crushed Oreos into the springform pan

Place into the freezer while you make the cheesecake mixture

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

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

Using a sharp knife, run it around the edge of the springform pan to loosen the crust

Remove the springform pan and place the cheesecake onto a serving plate

Pipe cool whip around the edge of the cheesecake

Spoon cherry pie filling into the center of the cheesecake

Sprinkle chocolate sprinkles on top

Cut and serve!