Place Oreos into a blender and blend until powdered. Slowly stream in the melted butter until fully incorporated. Alternatively, place the Oreos into a gallon sized bag and crush with a rolling pin or cup.

Press the crust into a 7 inch cheesecake pan (springform or push pan). I prefer to use the bottom of a flat glass to push the crust evenly into the pan. If you would like the crust to go up the sides of the pan, press the crust with your fingers. Set aside while assembling the filling.

In a large bowl, beat together cream cheese and sugar using an electric mixer. Scrape down the sides of the bowl constantly to avoid chunks in the batter. Add sour cream, flour, vanilla, and salt. Blend until smooth. Add eggs and blend just until combined. Take 12 of the Oreos and pulse them in the blender or crush them into smaller chunks. Add the cookie pieces and fold into the batter.

Pour about half of the filling mixture on top of the crust. Then, evenly place 5 whole Oreos on top of the batter. Top with the remaining batter.

Cover the pan tightly with foil. Place a trivet into the Instant Pot, and add 2 cups of water to the pot. Alternatively, use a silicone sling. Place the cheesecake into the pot on top of the trivet.

Lock the lid, turn the knob to sealing, then cook on high pressure for 30 minutes. Allow a 10 minute natural pressure release.

Carefully remove the cheesecake from the pot and allow to cool at room temperature for 2-3 hours, then refrigerate 8 hours or (preferred) overnight.

When ready to serve, use a wet, hot knife to loosen the cheesecake from the pan and place on a serving plate.

Combine heated cream and chocolate in a medium size bowl. Let stand for 2 minutes, then mix together until completely melted. Pour the ganache over the top of the cheesecake and spread. For a drip, use a spoon and drip a spoonful of the ganache every 1/2-1 inch on the edge of the cheesecake. Then, pour the remaining ganache into the center of the cheesecake and spread toward the edges.

Combine whipped cream ingredients in a medium bowl and whip until you get stiff peaks. Either dollop or pipe the whipped cream on top of the ganache, then place whole or halved Oreos on top of the cake as desired.