In a large mixing bowl or stand mixer, beat cream cheese, sour cream, and sugar until well mixed and smooth.
Now add in the melted chocolate, cocoa powder, and vanilla and mix again.
Next, add the eggs and blend well.
Pour the cheesecake filling into the crust. Then cover the pan with foil.
Add one cup of water to the Instant Pot and place a trivet inside. Carefully put the cheesecake on the trivet.
Close the lid and set it to sealing. Cook on high pressure for 35 minutes. When it beeps that it is finished allow to natural release for 20 minutes.
Remove the lid and use a paper towel or towel to dab the foil to remove any moister. Then remove the pan from the pot and place it on a wire rack to cool completely.
When cooled place into the fridge for 6 hours to overnight.
Remove cheesecake from springform pan and place on a serving plate. Pipe cool whip around the edge of the cheesecake.
Then scoop the cherry pie filling on the cheesecake in the center. Top with a few chocolate sprinkles. Then simply cut and serve.