In a large mixing bowl, beat together the cream cheese, sugar, and sour cream until smooth and combined thoroughly.
Add, and beat in, the cocoa powder, melted chocolate, and vanilla until well-combined.
Add in 1 egg at a time and mix until both have been combined in the mixture.
Then, you will want to fold in the ½ cup white chocolate chips, ½ cup chocolate chips, and ½ cup chopped pecans.
Once all has been combined, pour the cheesecake mixture into the crust.
Cover the pan with foil.
Next, you will want to fill your instant pot with 1 cup of water and place a trivet inside.
Place the springform pan onto the trivet. Close the lid and set to seal.
Bake on manual setting - high pressure for 35 minutes. When the timer goes off allow, set to natural release for 20 minutes.
Remove the lid of the instant pot and use a paper towel to dab the foil to remove condensation.
Carefully remove the springform pan from the instant pot and place onto a wire rack and allow to cool completely.
Place the cheesecake in the fridge overnight.