Pour mixture. Pour the mixture into a  greased and lined 7-inch springform pan. Next, press the oreo mixture into the bottom using your fingers and allow it to go halfway up the sides of the pan. Pop the pan into the freezer for 10 minutes and then remove from freezer and set aside until ready to use

Make the filling. In a large mixing bowl, mix the cream cheese and sugar until  smooth and fluffy wih mixer. Next, add the flour and salt and whisk until combined. Set the mixer to low speed, then add the eggs, one at a time, and whisk just until combined. With the mixer still set to low, mix in the sour cream and vanilla extract.

Add chocolate to half the batter. Take 1 cup of the filling and add it into a medium bowl. Whisk in the cocoa powder on low speed until combined.

Fill the crust and cook. Pour the white cheesecake filling first into the prepared crust. Then, gently pour the chocolate filling into the middle of the pan. Use a wooden skewer to form a swirl or marble pattern.

Cover. Next, tap the pan gently on a table or kitchen counter a couple of times to get rid of any air bubbles. Once the air is removed, cover the pan with aluminum foil.

Cook. Close the lid and set the valve to the seal position. Press pressure cook on “high” pressure for 35 minutes and then do a natural release for an additional 15 minutes before releasing the remaining pressure.

Remove the cake. Carefully remove the trivet from the inner pot. Cool the cheesecake in the springform pan, on a wire rack until it reaches room temperature. Then cover the cheesecake with in the pan with plastic wrap and refrigerate for at least 6 hours or overnight preferably

Decorate. When ready remove the plastic wrap and gently remove the cheesecake from the springform pan. Then serve as is or decorate with chopped chocolate bunnies and sliced Cadbury crème eggs.