Pour two cups of water into the inner pot of the instant pot and place the rack on the bottom.
Make a tin foil sling to help lift the cheesecake pan in and out of the instant pot with ease.
Make the Oreo Cookie Crust: In a food processor combine the Oreos with the melted butter until well combined.
Pour the cookie crumb butter mixture into the bottom of a spring form pan and press down until even with any excess going up the sides of the pan. Put the pan in the freezer for 10 minutes.
Make the cheesecake filling:
In a food processor, mix the cream cheese with the sugar, brown sugar and cocoa powder.
Once combined, add one egg and the 2 egg yolks.
Add the melted chocolate and sour cream.
Scrape the sides of the bowl down and add vanilla and flour and mix until creamy.
Pour mixture onto the Oreo cookie crust in the springform pan and smooth the top with a spatula.
Place pan on the tin foil sling and slowly lower it into the Instant Pot. Loosely cover with foil to keep water off the top of the cheesecake.
Place lid into lock position and make sure the pressure release valve is pointed to “sealing”.
Set Instant Pot to maximum pressure for 30 minutes. The timer will start to countdown once it has reached full pressure inside.
When the timer beeps, turn the machine off and let it return to normal pressure for 15 minutes.
Unlock lid and use the foil sling to transfer the pan to a cooling rack. Do a quick check to make sure your cheesecake is completely cooked. Give it a little shake and if it jiggles in the middle, you will need to cook it for longer. If it's set, let it cool for an hour.
Chill in the refrigerator overnight.
When ready to serve, gently undo the springform pan and run a knife around the rim.
Remove the ring off the springform pan.
Garnish with fresh raspberries, whipped cream and chocolate shavings. Enjoy!