Place the chocolate chips in a medium bowl and pour the hot coffee over the chocolate. Stir the mixture, until the chocolate has fully melted, heating for 30 seconds in the microwave if needed, and set aside to cool.
For the crust of the cheesecake, process the cookies in a food processor fitted with an s-blade, until they turn into fine crumbs. Add the melted butter to the food processor and process until the mixture resembles wet sand.
Lightly grease or line a 7-inch springform pan with parchment paper and then pour the cookie crumble into the pan. Using your hands or a cup, form an even layer on the bottom of the springform pan. Place the crust into the freezer while preparing the cheesecake batter. Alternatively, you can bake the crust for 10 minutes at 325 degrees F.
In a large bowl, mix cream cheese, cornstarch, and vanilla with a handheld mixer on medium-low speed until smooth, being careful to not overmix, as this incorporates a lot of air into the cheesecake. On low speed, mix the sour cream and cooled chocolate mixture into the batter until just combined, this should only take 15-20 seconds.
In a small bowl whisk 1 egg, then add to the cheesecake batter and mix on low speed to just lightly combine. Repeat with the second egg. Remember to be careful to not over-mix!
Remove the crust from the freezer or the oven and pour the batter evenly over the crust. Spread out the mixture and gently tap to remove any air bubbles. Cover tightly with foil.
Pour 1-½ cups of cold tap water into the inner pot of the pressure cooker. Place the metal trivet in the inner pot. Place the cheesecake pan on top of the trivet, using a foil sling under the pan if desired. Close the lid, be sure the vent knob is sealed, and set it to cook on high pressure using the pressure cook or manual button for 35 minutes, or 45 minutes if covered with foil. Once the cooking time has elapsed, allow the pressure to release naturally FULLY.
Once cook time has elapsed, let the pressure release naturally. Check the cheesecake to see if the middle is set. If the cheesecake isn’t quite done, return the lid and cook at High Pressure for an additional 5 minutes, followed by a full natural release of pressure.
Carefully remove the cheesecake from the instant pot and allow it to rest for 10 minutes. Remove foil. If any moisture is present, dab it with a paper towel.
Cover the cheesecake with a clean kitchen, which helps prevent condensation from forming on the cheesecake, and then a layer of plastic wrap or foil. Refrigerate for at least 12 hours, or overnight before serving.
Remove the cheesecake from the refrigerator 30 minutes before serving and serve plain or with whipped cream.
Notes
Cream Cheese: Be sure your cream cheese is at room temperature for the batter to come together smoothly. Crust: If you don't have a food processor, you can crush up the cookies in a gallon-size bag using a rolling pin and mix up the batter with a handheld kitchen mixer at low speed.Storage: Cheesecake will keep in the fridge for 4 days or can be frozen for up to 30 days, just be sure to defrost in the refrigerator, NOT the microwave, as that will ruin the cheesecake's texture.If cooking at higher elevations refer to Instant Pot High Altitude Conversion.