Crush 14 Oreos in a blender or a food processor. Press into the bottom and ΒΌ way up the sides of a 7-inch springform pan.
Mix the cream cheese with a hand-held mixer until smooth. Add in the sugar, and cream together. Mix in the extracts and sour cream and when that is smooth add in the eggs. Fold in the food coloring.
Chop up 6 Oreos and mix them into the cheesecake batter. Pour the batter into the springform pan.
Add 2 cups of water to the inner pot of the Instant Pot. Cover the springform pan with foil. Make a sling out of foil by folding a long piece of foil twice length-wise. Place the springform pan on top of the foil sling and use it to lift and lower the cheesecake into the inner pot.
Close the lid on the pressure cooker. Turn the pressure valve to sealing.
Set for a manual high-pressure time of 35 minutes, allowing for a 15-minute natural pressure release at the end of the cooking time, before releasing any remaining pressure.
Cool the cheesecake for 1 hour at room temperature before putting it in the refrigerator. For best results, let the cheesecake rest overnight, but no fewer than 4 hours.
When the cheesecake is done chilling, mix chocolate chips and heavy whipping cream in a saucepan over low heat. Heat while stirring until a smooth consistency has been reached. Pour the chocolate ganache over the top of the cheesecake and place it back in the refrigerator until the ganache has set. This should take 30 minutes to an hour.
To remove the cheesecake from the springform pan, slide a knife around the pan to loosen the ganche from the pan. Then you can release the spring as you normally would. If you skip this step, the ganache might crack.
