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

Using a food processor, grind up 24 Oreo cookies it forms a texture similar to sand. Mix in the melted butter.

Press the crushed cookies into the springform pan.

Place into the freezer while you make the cheesecake mixture.

Using a large mixing bowl, beat together the cream cheese, sour cream, and sugar until combined and smooth.

Beat in the cocoa powder, melted semi sweet chocolate, and vanilla until combined.

Beat in 1 egg at a time until combined after each egg.

Fold in the white chocolate chips, milk chocolate chips, and 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 dab the foil to remove condensation.

Carefully remove from the pot and place onto a wire rack. Allow to cool completely.

Place into the fridge overnight.

Using a small pot over medium heat, bring the heavy cream to a slight boil.

Pour the chocolate chips into a heat safe bowl and pour the hot heavy whipping cream on top.

Allow to sit for 1 minute.

Gradually mix with a wired whisk until chocolate chips start to melt.

Once chocolate chips have melted, remove from the stove and carefully pour the ganache onto the top of the cheesecake.

Smooth chocolate with an angled spatula and allow some to drip off the sides.

Place into the fridge for 2 hours to allow the ganache to harden.

Run a sharp knife around the edge of the springform pan to gently loosen the crust.

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

Pipe whipped cream around the edge of the cheesecake. Sprinkle chopped pecans and mini chocolate chips around.

Cut and serve!