Line an 8-inch springform pan with parchment paper and spray the sides with pam baking spray.

Using a food processor, grind up about 24 oreos until sand like crumbs. Pour crumbs into bowl.

Mix in the sugar and melted butter with the Oreo crumbs.

Press the crust into the springform pan and up the sides of the pan.

Place the crust in the freezer while you make the raspberry sauce and cheesecake mixture.

Using a small bowl, whisk together sugar, cornstarch and salt.

Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy.

Beat in the sugar mixture until combined.

Beat in the sour cream and vanilla until combined.

Beat in the eggs, one at a time, ensuring each is combined before adding the next.

Fold in the melted chocolate mixture until combined.

Pour half of the cheesecake mixture into the prepared crust.

Pour half of the raspberry sauce over the cheesecake layer and use a knife to create a swirl effect.

Top with the remaining cheesecake batter.

Add the remaining raspberry sauce and use a knife to create the final swirl effect.

Cover the cheesecake with foil. Place a trivet into the Instant Pot and pour 1 ½ cups of water into the pot.

Place the cheesecake onto the trivet, cover the Instant Pot, and set it to manual/high pressure for 34 minutes. When done, allow for a natural release of pressure.

After the cheesecake has cooled in the pot, remove it and let it cool completely on the counter.

Place the cooled cheesecake in the fridge overnight before serving.