Death by Chocolate Cheesecake (Instant Pot)

Ingredients

Crust ingredients

• 20 double stuffed oreos

Chocolate cheesecake filling :

• 2 - 8 oz cream cheese softened
• 1/2 C sour cream
• 1/2 C sugar
• 2 tsp cocoa powder
• 1 tsp pure vanilla extract
• ½ C semi sweet chocolate chips
• 2 large eggs

Chocolate Ganache

• 1 C semi sweet chocolate chips
• ½ C heavy whipping cream
• Chocolate sprinkles

Instructions

Crust

1. Using a food processor, grind up the cookies until they are in crumbs
2. Line the bottom of your 8in springform pan with parchment paper and spray the sides
3. Press the crust into the bottom and up the sides of the springform pan
4. Place the crust into the freezer while you make the filling

Chocolate cheesecake directions

5. Using a large mixing bowl, beat together the cream cheese and sugar and cocoa until combined and creamy
6. Beat in the sour cream until combined
7. Beat in the melted chocolate and vanilla until combined
8. Beat in the eggs, one at a time until combined
9. Remove crust from freezer and pour the cheesecake batter into the crust
10. Cover the cheesecake with foil
11. Place 1 cup of water into the pot of the instant pot
12. Place cheesecake onto triviet and into the pot
13. Cover the pot with the lid and turn the knob to sealing
14. Set to high pressure for 35 minutes
15. Once the timer goes off, allow for a natural release
16. Remove the lid and pull cheesecake out
17. Place onto a wire rack to allow to cool completely
18. Place into fridge overnight

Chocolate ganache directions

19. Pour the heavy whipping cream into a small pot over medium heat
20. Allow to slightly boil before pour over the chocolate chips in a glass bowl
21. Allow to sit for 3 minutes before whisking until smooth
22. Scoop the ganache onto the cheesecake and smoothing evenly
23. Sprinkle some chocolate sprinkles on top
24. Allow ganache to harden before cutting and enjoying