Crush cookies and combine in a bowl with melted butter and chocolate chips.

Press crust mixture into the bottom of a 7-inch springform pan. Press slightly up the sides of the pan. Cover the bottom of the pan tightly with foil.

Place in freezer for twenty minutes.

Beat together in a mixer the softened cream cheese and sugar. Add eggs one at a time, beating well after each addition. Add in flour, heavy cream, and vanilla. Fold in crushed cookies and chocolate chips. Pour into the springform pan. Cover the springform completely with foil. Put the rack that came with your instant pot into the appliance, place the covered cheesecake on top of the rack, and add 1 ½ cups water. Place the covered springform pan in the instant pot and lock the lid. Cook at high pressure for 35 minutes. Do a 10-minute natural release according to your manufacturer's instructions.

Once the cheesecake is done cooking, remove from the instant pot, take off foil, and place on a wire rack to cool. Cool to room temperature. Cool for 8 hours or overnight.

Remove cheesecake from springform pan to a serving plate. See suggestions above in blog post for ways to remove easily from pan.

Combine white chocolate chips and heavy whipping cream in a small sauce pan. Melt over low heat and stir until thickened. May add more chocolate to thicken or more cream to thin. Set aside to cool. Once cooled, frost the top of the cheesecake.

Combine thawed whipped frozen topping and dark chocolate syrup. Whisk together. Top the cheesecake. May garnish with halved cookies and/or crushed cookies.

Can be stored in an airtight container in the refrigerator for up to one week.