Prepare a 7-inch springform pan by spraying generously with non-stick spray and add a round of parchment paper in the bottom of the pan and set aside.

Add 1/2 cup water into a microwave safe bowl and place in the microwave for 1 minute.

In the bowl of a stand mixer, equipped with a whisk attachment, add the flour, sugar, cocoa powder, baking powder, baking soda, espresso powder and salt. Whisk until all ingredients are combined.

Slowly pour in the milk, melted butter, egg, and vanilla extract into the dry ingredients and mix until there are no dry spots. Do not overmix.

With the mixer on low speed, slowly pour in the hot water and mix on low until fully combined. Increase the speed to high for about 1 minute.

Lay out a large piece of aluminum foil and place the springform on top. Pour the cake batter into the springform and cover the entire pan in foil. Use two pieces if needed.

Pour 1 1/2 cups of water into the bottom of the inner pot of your pressure cooker and place a trivet in the bottom. Place the springform on top of the trivet and place the lid on "sealing".

Set your pressure cooker on high manual pressure for 50 minutes. Allow to naturally release for 12 minutes then manually release any remaining pressure.

Remove the cake form the inner pot and place on a wire rack. Immediately remove the foil and allow to cool completely.

Once the cakes are cool, place in the refrigerator.

Prepare a 7-inch springform pan by spraying generously with non-stick spray and add a round of parchment paper in the bottom of the pan and set aside.

In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 5-6 minutes or until completely smooth and there are no lumps.

Slowly pour in the sugar and flour and mix until just combined.

Add vanilla and heavy cream and mix on low speed until combined. Slowly increase the speed to high for about 1 minute,

Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.

Add the eggs one at a time and mix just until the yolk disappears into the batter.

Fold in the crushed Oreo pieces with a spatula.

Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,

Place the cheesecake on top of the trivet and set your pot to high pressure for 35 minutes and allow to naturally release for 15 minutes.

Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.

Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.

In the bowl of a stand mixer equipped with a paddle attachment, cream the butter for 3-4 minutes until smooth and there are no lumps remaining. Scrape the sides and bottom of bowl.

Add the cocoa powder and mix until combined.

Add the powdered sugar, one cup at a time, fully combining after each addition. Scrape the sides and bottom of the bowl often.

With the mixer on low speed, slowly pour in the heavy whipping cream and mix on low until incorporated. Increase to high for 1-2 minutes.

Torte your cakes by cutting in half horizontally with a large serrated knife (see notes in post).

Add a spoonful of frosting to the center of the serving tray or stand and gently press the first layer of cake on top.

Add about 3/4 cup of frosting on top of the cake layer and smooth.

Remove the outside form from the springform pan and invert the cheesecake onto the cake layer. Remove the bottom of the pan and the parchment round. Add frosting on top of the cheesecake and smooth into an even layer.

Add the last cake layer and cover the entire cake with the remaining frosting. If you want to pipe on a design, reserve about 1 cup of frosting.

Use a large star tip (I use a Wilton 1M) to pipe a generous swirl of frosting around the edges of the cake.

Refrigerate until ready to serve.

Keep any leftovers in an air tight container in the refrigerator for up to three days.