Instant Pot Directions

Cup of Yum
1. CRUST: Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with baking spray.
2. Using a large bowl mix the melted butter and graham cracker crumbs.
3. Press the crust into the springform pan.
4. Place into the freezer while you make the cheesecake mixture.
5. CHEESECAKE: In a small bowl, whisk together the sugar and cornstarch until combined.
6. In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth.
7. Beat in the eggs 1 at a time until combined.
8. Beat in the Bailey’s and Vanilla extract until combined.
9. Pour cheesecake mixture into the crust.
10. Cover with foil.
11. Fill the instant pot with 1 cup of water. Place a trivet inside.
12. Place the springform pan onto the trivet and close the lid and set to sealing.
13. Bake on manual setting high pressure for 40 minutes. Once timer goes off allow to natural release for 20 minutes.
14. Remove the lid and use a paper towel to dap onto the foil to remove condensation.
15. Carefully remove from the pot and place onto a wire rack and allow to cool completely.
16. Place into the fridge overnight.
17. CHOCOLATE GANACHE: Using a small pot, heat up the heavy whipping cream until steaming.
18. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.
19. Once the heavy whipping cream is heated, pour over the chocolate chips.
20. Allow to sit for 1 minute before whisking until smooth.
21. Pour over the top of the cooled cheesecake and smooth evenly.

Oven Directions

1. Preheat oven to 325º and butter an 8" or 9" springform pan. CRUST: Using a large bowl mix the melted butter and the graham cracker crumbs. Press the crust into the springform pan. Place into the freezer while you make the cheesecake mixture.
2. CHEESECAKE: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Baileys and vanilla. Pour batter into crust and place on a large baking sheet.
3. Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, for about 1 hour, then refrigerate until completely cool, about 4 hours.
4. GANACHE (make when ready to serve): In a small saucepan over low heat, heat heavy cream. Add chocolate in a heatproof bowl and pour hot cream on top. Let sit 4 minutes, then stir until creamy. Refrigerate ganache until slightly thick, about 15 minutes, and spread over the top cheesecake. Let set 10 minutes, then serve.