Line the bottom of a 7-inch springform pan with parchment paper and spray the sides with pam baking spray.

Using a food processor, grind up the Oreos into sand like crumbs.

Mix in the melted butter.

Spread the crust mixture into the springform pan and up the sides.

Place into the freezer while you make the cheesecake mixture.

Using a standing mixer, beat together the cream cheese and sugar until combined and smooth.

Beat in the Nutella, heavy cream, vanilla and flour until combined.

Beat in the eggs one at a time until combined.

Pour cheesecake mixture into crust.

Pour 1 cup of water into the IP cooking pot.

Place a trivet inside.

Cover the cheesecake springform pan with foil and carefully place the cheesecake into the IP.

Lock the lid in place. Select to high pressure and set the timer for 50 minutes.

When the beep goes off, allow for a natural release.

Turn off and allow to cool for 1 hour.

Carefully remove the lid from the pot.

Place onto the counter and allow to cool completely.

Place into the fridge overnight.

Using a medium pot and heat safe bowl, heat the heavy whipping cream up in the pot until hot.

Pour the chocolate chips into the bowl and pour hot heavy cream over the chocolate chips.

Allow the ingredients to sit for 2 minutes before whisking until smooth.

Pour ganache over the top of the cake and spread evenly.

Using a medium bowl and hand mixer, beat until stiff peaks form all the ingredients except the sprinkles.

Scoop into the piping bag.

Pipe along the edges of the cheesecake.

Sprinkle chocolate sprinkles all over.

Serve and enjoy!