Line the bottom of a 7-inch springform pan with parchment paper and spray the sides with baking spray.
Using a food processor, grind up the Oreos into sand-like crumbs. Mix in the melted butter. Spread the crust mixture into the springform pan and up the sides. Place into the freezer.
Using a standing mixer, beat together the cream cheese and sugar until combined and smooth.
Beat in Nutella, heavy cream, vanilla, and flour until combined.
Beat in the eggs one at a time until combined.
Pour cheesecake mixture into crust. Add 1 cup of water into the Instant Pot cooking pot and place a trivet inside.
Cover the cheesecake springform pan with foil and carefully place the cheesecake into the Instant Pot. Lock lid in place. Select high pressure and set the timer for 50 minutes. When the beep goes off, allow for a natural release. Turn off and allow to cool for 1 hour. Carefully remove the lid from the pot. Place on the counter and let it cool, then let it stay in the fridge overnight.
Chocolate ganache: using a medium pot and heat-safe bowl, heat the heavy whipping cream up in the pot until hot. Pour chocolate chips into the bowl and pour hot heavy cream over the chocolate chips. Allow to sit for 2 minutes before whisking until smooth. Pour ganache over the top of the cake and spread evenly.
Chocolate whipped cream: using a medium bowl and hand mixer, beat until stiff peaks from all the ingredients except sprinkles. Scoop into a piping bag. Pipe along the edges of the cheesecake and sprinkle chocolate sprinkles all over.Serve and enjoy!