• Combine melted butter and graham cracker crumbs until they have the appearance of wet sand.
• Grease and line a 7 inch springform pan. Firmly and evenly press the crust mixture into the pan. Place in freezer to chill while you make the filling, or for at least 10 minutes.
• Beat the cream cheese and sugar until light and fluffy. Mix in the yogurt/sour cream and vanilla. Add the eggs, one at a time, and beat until just incorporated. Fold in the crushed mini eggs.
• Pour filling into chilled crust. Tap on counter to bring any air bubbles to the surface, and pop with a fork or toothpick. Cover with foil.
• Place 1 1/2 cups of water in the bottom of the Instant Pot, and the trivet. Using the trivet handles, or a bakeware sling, carefully lower the cheesecake into the Instant Pot. Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for 40 minutes.
• When the time is up, allow to naturally pressure release for 10 minutes before venting. Allow to cool to room temperature (approx 1 hour) before running a sharp knife around the outside of the pan. Transfer to the refrigerator for at least 4 hours.

Making the Ganache

• Combine chocolate chips and cream in a microwave safe bowl. Microwave for 30 seconds, and then whisk until all chocolate chips have melted. If all chips are not melted after one minute of whisking, heat for an additional 10 seconds and whisk again. Allow to cool slightly.
• Pour ganache onto the top of the chilled cheesecake. Top with chocolate shavings and/or Mini Eggs. Return to the refrigerator to set the ganache.