Process wafer cookies in a food processor or blender to make crumbs. If using a food processor, add in remaining ingredients to combine in food processor, otherwise mix in a bowl or directly in the springform pan.
Spray springform pan with nonstick cooking spray. Combine crust ingredients and put into a 7-inch springform pan. Pat down into the bottom of the pan.
Beat the cream cheese with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed with a hand-held electric mixer. Add amaretto, cocoa, flour, and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels.
Pour into prepared pan.
Put 1 cup of water in the inner pot of the Instant Pot.
Make a sling out of aluminum foil and lower the cheesecake down into the water. Tuck the sides of the aluminum foil sling so they are lower or even with the springform pan.
Close the Instant Pot lid and set to sealing. Set for 28 minutes on high pressure and then allow for a natural pressure release when the cooking time is done. This should take around 15 minutes.
Carefully remove the cheesecake from the pressure cooker using the sling and then let cool on a cooling rack for about an hour. When it has cooled, transfer to the refrigerator and let it sit overnight before serving the next day.