Coat a 7' spring form pan with a cooking spray.

Using a food processor grind up the wafers into fine crumbs. Pour in sugar and melted butter and mix.

Press crumbs into springform pan evenly at the bottom and come up on the sides about 1 inch.

Put pan in freezer while making the cheese cake mixture.

In a microwave safe dish melt chocolate chips. Usually a melt for 30 seconds, stir, melt for 30 additional seconds, stir. Put off to the side.

In a large bowl, place cream cheese in and using a hand mixer beat on medium to high speed until smooth and creamy.

Add sugar and beat until smooth.

On medium speed add 3 eggs one at a time, beating well. Make sure to scrape sides of bowl down.

Beat in sour cream and vanilla.

On low speed add in melted chocolate.

Take crust our of freezer and pour the mixture onto crust.

Wrap pan in aluminum foil tightly. Make a sling out of another layer of aluminum foil to lay pan on. Place steam rack into instant pot pan and add 1 1/2 cup of water. Place cheesecake pan into instant pot pan by slowly lowering it by the sling.

Place lid on instant pot, and make sure knob is in the sealed position on the back of lid.

Cook for 57 minutes on manual setting, hh pressure.

Do a quick release when time is up. Take lid off, and using the handles of the sling, remove carefully the cheesecake pan and place on counter.

Remove all tin foil and let set for 25 minutes. (it will look wobbly at this stage)

After 25 minutes, run a knife around the edges, place cheesecake pan into refrigerator for at least 6 hours to overnight.

Take out of refrigerator, remove ring.

In a medium bowl add heavy whipping cream and confectioners sugar and whisk util soft peaks are formed.

Spread the cream on top of cheesecake leaving 1' border.

Using a vegetable peeler, shave some chocolate over the top.

Serve and Enjoy.