Instant Pot Brownie Bottom Cheesecake

Brownie Bottom Directions

1. Spray a 7 inch instant pot springform pan and line the base with parchment paper
2. Mix the brownie ingredients in a medium bowl
3. Set aside ¼ C of brownie batter for topping later
4. Pour the brownie batter into the springform pan

Cheesecake Directions

1. Mix the cream cheese and sugar in a large bowl until smooth and creamy
2. Beat in eggs, one at a time until combined
3. Beat in the flour, sour cream and vanilla until combined
4. Pour the cheesecake into the springform pan
5. Pour the reserved brownie mix on top of the cheesecake
6. Using a butter knife, swirl the two batters together
7. Cover the springform pan with foil
8. Place a trivet inside the instant pot
9. Pour in 1 1/2 C of water
10. Place the cheesecake into the instant pot on top of the trivet
11. Close and seal the lid and pressure valve
12. Cook on manual high heat for 35 minutes
13. Allow for a natural release
14. Remove the cheesecake from instant pot and allow to cool on a wire rack
15. Place into the fridge to cool overnight

Chocolate Ganache Directions

1. Using a small pot, bring the heavy whipping cream to a simmer
2. Pour the chocolate chips into a glass bowl
3. Pour the heated heavy cream over the chocolate chips and allow to sit for 2 minutes
4. Whisk until creamy and smooth
5. Spoon onto the top of the cheesecake and spread evenly with the spatula
6. Place into the fridge to harden

Whipped Cream Directions

1. Using a hand mixer, beat together the heavy whipped cream and powder sugar until combined and stiff peaks form
2. Scoop into the piping bag
3. Pipe dollops around the edge of the cheesecake
4. Sprinkle chocolate sprinkles around the edge of the cheesecake
5. Cut and enjoy!