Chocolate Raspberry Cheesecake Recipe

Crust Directions

1. Line the bottom of a 6 inch springform pan with parchment paper and spray the sides with pam baking spray.
2. Using a food processor, grind up 24 oreo cookies until sand texture like.
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.

Chocolate 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.

Chocolate Whipped Cream Directions

1. Using a hand mixer, beat together all ingredients on medium speed until it starts to thicken.
2. Increase the speed and continue to mix until stiff peaks form.
3. Scoop whipped cream into piping bag.

Topping Directions

1. Scoop out ¼ - ½ C of the raspberry preserves onto the top of the cheesecake and smooth evenly.
2. Pipe dollops of whipped cream around the edge of the cheesecake.
3. Top with fresh raspberries on top of the whipped cream.
4. Cut and serve!