Add the cream cheese to a large mixing bowl, and beat on high until light and fluffy.
Add the sugar and mix just until combined. Mix in the cornstarch.
Beat in the sour cream until just combined, careful not to overmix.
Add in the melted chocolate, cocoa powder, espresso powder, and vanilla, mix until combined.
Last, add in the eggs one at a time and mix just until they are fully incorporated.
Pour the filling into the prepared crust, and cover the top of your pan with tin foil.
Add one cup of water to the inner pot, and place a trivet on the bottom of your pot.
Make a sling by folding a piece of aluminum foil and making a long strip. Place the trivet on the strip and lower it onto the trivet.
Lock the lid, point the valve to sealed.
Cook on high pressure for 35 minutes.
After 35 minutes, allow for a natural release. Finally, when the pressure has been fully released, open the pot, take the pan out, and place it on a wire rack to cool.
After it cools completely, transfer it to the fridge overnight.