Prepare a 7-inch springform pan with non-stick spray. Set up the Instant Pot with water and a trivet. Make an aluminum foil sling for the pan. Create an Oreo crust by pulsing Oreos, mixing with melted butter, and pressing into the pan. Freeze while preparing the cheesecake filling.
In a rinsed food processor, blend cream cheese, sugar, and vanilla until smooth. Melt chocolate chips with heavy cream and add to the cream cheese mixture. Incorporate cocoa powder and add eggs, pulsing until just combined.
Pour the filling over the crust, cover the pan with paper towel and foil, securing the sides. Use the sling to place the pan on the trivet in the Instant Pot.
Cook on manual, high pressure, for 40 minutes with a 20-minute natural pressure release. Release any additional pressure, remove the lid, and use the sling to carefully take the pan out.
Let the cake rest for 5 minutes, then remove the foil/paper towel. Cool for an hour before refrigerating for at least 4 hours. Garnish with desired toppings and enjoy!