Yes, you can make cheesecake in an instant pot!
Line a 7-inch springform pan and spray with cooking spray.
Combine graham cracker crumbs with sugar and melted butter and press into bottom of springform pan.
Cream together the cream cheese and sugar until smooth. Add the cocoa powder and mix until well combined. Add 2 large eggs and mix well. Finally, add the vanilla extract and sour cream and mix until smooth.
Pour batter into springform pan on top of the graham cracker crust.
Cover pan with foil.
Close the lid of the Instant Pot and set valve to sealing.
Press "Manual" and set time for 35 minutes. When the timer beeps, let pressure release naturally for 12 minutes then turn valve to "venting."
Once pressure has fully released, remove the lid and carefully remove the cheesecake from the Instant Pot. Cool on the counter for one hour, then place, uncovered, in the refrigerator for at least 4 hours.
For best results, make sure cream cheese, eggs, and sour cream are at room temperature before mixing.
To get nice, clean slices when you're ready to serve, run your knife under hot water first and dip into a glass of hot water after each slice.