Crust oreas and add butter; Press into springform pan and put in freezer

Add sugar and cocoa into mixing bowl and mix together; making sure to break up clumps. Add cream cheese and blend until smooth
In microwave safe bowl combine chocolate chips and heavy cream. Microwave chips and heavy cream for 25 seconds, then whisk until completely smooth. If chips are not melted after one minute of whisking, then microwave for 10 second intervals stirring in between until smooth.
Let Chocolate mixture cool until warm, not hot, then fold into cream cheese mixture until completely combined.
Add eggs (one at a time) and vanilla and mix until just combined. Tap bowl on counter and let bubbles pop.
Remove crust from freezer and pour batter in pan. Add 1 1/2 cups of water and a trivet to instant pot. Cover cheesecake with foil and place on trivet. Cook for 40 minutes at high pressure then allow to natural release.
Remove from instant pot and remove foil and let cool for an hour at room temp.
Refrigerate over night