In a stand mixer or use hand mixer, beat the cream cheese, sugar, and cornstarch until fully mixed and smooth.
Slowly add in heavy cream and vanilla and mix until blended
Add in eggs one at a time making sure they are mixed in before adding the next one.
Pour half of the cheesecake mixture into the crust.
Roll cookie dough into about 6 flattened balls. Place those on the cheesecake mix in pan.
Pour the rest of the cheesecake mix over the cookie dough.
Sprinkle 1/2 cup mini chocolate chips and the walnuts over the cheesecake mix.
Place trivet into the bottom of Instant Pot and add 1 1/2 cups water.
Cover cheesecake pan with foil and carefully place it on the trivet.
Cook on high pressure for 33 minutes.
When it beeps that it is finished allow to natural release (meaning don't open the valve)
When pressure is release remove cheesecake pan from the pot and allow it to cool on the counter. You can remove the foil as well.
When cooled to the touch place cheesecake still in the pan in the fridge for 6 hours or overnight.
Remove cheesecake from pan. Then using a piping bag or spray can of cool whip, add dollops around the outer edge. Then sprinkle with leftover chocolate chips over the cool whip.