In a bowl mix crushed Oreos with melted butter until crumbs are all moistened. Dump mixture into a 6 inch or 7 inch springform pan. Press the crumbs down using a glass cup or spatula in an even layer, pressing up onto sides. Place in fridge while preparing the rest.

In a large mixing bowl, add softened cream cheese and beat with hand mixer on medium speed until smooth. Add sugar and beat until mixed. Add one egg, beat until mixed. Add 2nd egg and beat until mixed. Add sour cream or Greek yogurt and beat until mixed. Add chopped Snickers and fold into filling using a spatula.

Remove crust from fridge, then pour filling into the crust until it is ¾ of the way full. Do not overfill. Smooth top in an even layer.

Add 1 ½ cups of water to the bottom of the instant pot. Place the cheesecake on top of the trivet/rack, then lower carefully into the pot. Close the lid, and place the valve in the sealed position. Set the Instant Pot to manual or high pressure. Set the timer for 23 minutes. Once the time is done, let the pressure release naturally (don’t flip the valve) for 10-15 minutes. Release remaining pressure and remove the top. **There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. 

Remove the cheesecake from the instant pot and let cool on the counter for at least 1 hour. Place the cheesecake in the refrigerator at least 8 hours (preferably over night). 

Add chocolate chips and heavy cream in a microwave safe bowl and cook for 30 seconds, whisk to melt/combine. If it’s not completely melted, cook again for 15 seconds, and whisk again. Set aside

Remove the cheesecake from the pan (you may need to run a knife between the pan and the cheesecake to loosen it) and place on cake-stand or serving tray.

Pour and spread the chocolate ganache topping over the cheesecake. Add chopped Snickers candy bars, and then drizzle with caramel sauce (homemade or store bought works). Slice and serve!