Cup of Yum
1. Line the bottom of a 7in springform pan with parchment paper and spray
2. the sides with pam baking spray
3. Using a food processor, grind up the oreos into sand like crumbs
4. Mix in the melted butter
5. Spread the crust mixture into the springform pan and up the sides
6. Place into the freezer while you make the cheesecake mixture
7. Using a standing mixer, beat together the cream cheese and sugar until combined and smooth
8. Beat in the nutella, heavy cream, vanilla and flour until combined
9. Beat in the eggs one at a time until combined
10. Pour cheesecake mixture into crust
11. Pour 1 C of water into the IP cooking pot
12. Place a trivet inside
13. Cover the cheesecake springform pan with foil and carefully place the cheesecake into the IP
14. Lock lid in place. Select high pressuer and set the timer for 50 minutes
15. When the beep goes off, allow for a natural release
16. Turn off and allow to cool for 1 hour
17. Carefully remove the lid from the pot
18. Place onto the counter and allow to cool completely
19. Place into the fridge overnight

Chocolate ganache

Cup of Yum
1. Using a medium pot and heat safe bowl, heat the heavy whipping cream up in the pot until hot
2. Pour chocolate chips into the bowl and pour hot heavy cream over the chocolate chips
3. Allow to sit for 2 minutes before whisking until smooth
4. Pour ganache over the top of the cake and spread evenly

Chocolate whipped cream

1. Using a medium bowl and hand mixer, beat until stiff peaks form all the ingredients except the sprinkles
2. Scoop into the piping bag
3. Pipe along the edges of the cheesecake
4. Sprinkle chocolate sprinkles all over
5. Serve and enjoy!