Preheat your oven to 350 degrees F.

Add Oreos to a food processor until you get about 1 1/4 cups of crumbs. Add in the melted butter and pulse until combined.

Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.

In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.

Add in the sugar and flour and mix until just combined.

Add in the cocoa powder and mint extract and mix until just combined. Scrape the sides and bottom of bowl.

Slowly pour in the melted chocolate and mix on low speed until combined. Scrape the sides and bottom of the bowl.

Pour in the heavy whipping cream and mix on low speed until combined then 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.

Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.

Cover the pan completely with aluminum foil and 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 50 minutes and allow to naturally release for 10 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.

Prepare the ganache by adding the heavy cream into a microwave safe bowl and heat for about 30 seconds until hot but not boiling. Add the chocolate in and allow to sit for 2-3 minutes, then whisk until smooth.

Remove the cheesecake from the refrigerator and remove the outer ring. Pour the ganache over the top of the cheesecake and smooth.

Add the heavy whipping cream, powdered sugar, cocoa powder, and vanilla into the bowl of a stand mixer equipped with a whisk attachment. Whisk on high speed until stiff peaks form.

Add the whipped cream into a piping bag equipped with a large star attachment and swirl on top of the cheesecake. Top with Andes mint pieces and serve.

Keep left overs in an air tight container in the refrigerator for up to three days.