Black Forest Cheesecake

Crust Directions

1. Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray
2. Using a food processor, grind up 24 Oreo cookies
3. Mix in the melted butter
4. Press the crushed Oreos into the springform pan
5. Place into the freezer while you make the cheesecake mixture

Cheesecake Directions

1. Using a large mixing bowl, beat together the cream cheese, sugar, and sour cream until combined and smooth
2. Beat in the cocoa powder, melted chocolate and vanilla until combined
3. Beat in 1 egg at a time until combined after each egg
4. Pour cheesecake mixture into the crust
5. Cover with foil
6. Fill the instant pot with 1 cup of water
7. Place a trivet inside
8. Place the springform pan onto the trivet
9. Close the lid and set to sealing
10. Bake on manual setting high pressure for 35 minutes. Once timer goes off allow to natural release for 20 minutes
11. Remove the lid and use a paper towel to dap onto the foil to remove condensation
12. Carefully remove from the pot and place onto a wire rack and allow to cool completely
13. Place into the fridge overnight

Topping Directions

1. Using a sharp knife, run it around the edge of the springform pan to loosen the crust
2. Remove the springform pan and place the cheesecake onto a serving plate
3. Pipe cool whip around the edge of the cheesecake
4. Spoon cherry pie filling into the center of the cheesecake
5. Sprinkle chocolate sprinkles on top
6. Cut and serve!