Line the bottom of your 8-inch springform pan with parchment paper and grease the sides with nonstick baking spray.
Add the cookies to a food processor and pulse until fine crumbs form.
Press the crust into the bottom and up the sides of the springform pan. The double filling binds the crumbs so butter isn't needed.
Place the crust in the freezer to chill while preparing the filling.
Chocolate Cheesecake
Add the cream cheese to a large bowl. Beat using a hand mixer on medium until smooth and creamy. Scrape down the bowl.
Add in the sugar and cocoa powder. Continue to beat on medium until incorporated. Scrape down the bowl.
Add the chocolate chips to the top of a double boiler. The water should be simmering in a saucepan underneath the heat-proof bowl but not touching the bowl.
Stir the chocolate chips until completely melted.
Add the melted chocolate to the cream cheese mixture and beat on medium until combined. Work quickly so the chocolate doesn't have time to seize up. Scrape down the bowl.
Beat in the sour cream until incorporated.
Add in the vanilla and then the eggs one at a time. Beat until each egg is just incorporated. Scrape down the bowl after each egg is beat in.
Pour the cheesecake batter into the chilled crust. Spread out with an offset spatula.
Cover the sides and top of the pan with foil and seal edges. I like to double line the bottom half of the pan to prevent water from leaking in.
Add 1 cup of water into the bottom of Instant Pot.
Set the trivet/rack into the bottom of the pot and place the pan on it.
Place the lid on the pressure cooker and turn the pressure release valve to the sealed position.
Set pressure to high and the time to 35 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 10 minutes, then manually release pressure and remove cheesecake. The cheesecake should jiggle only in the center when done. If the whole cake jiggles, cook for another 5 min.
Allow to cool in pan, on a wire rack for 1 hour, then cover with foil and refrigerate overnight.
Chocolate Ganache
Add the chocolate chips to a medium heat-proof bowl. Set aside.
Pour the heavy whipping cream into a small saucepan over medium heat.
Allow to come up to a boil and remove from the heat.
While it's still very hot, pour over the chocolate chips.
Allow the heavy cream and chocolate chips to sit for 3 minutes.
Stir until the combine comes together into a thick, creamy chocolate syrup.
Scoop the ganache onto the cheesecake and smoothing evenly with an offset spatula.
Sprinkle chocolate sprinkles on top.
Place in the fridge for an hour to allow the ganache to cool and harden before cutting.