Instant Pot Chocolate Cheesecake

Crust Directions

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

Cheesecake Directions

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

Ganache Directions

1. Pour the heavy whipping cream into a small pot over medium heat
2. Allow to slightly boil before pour over the chocolate chips in a glass bowl
3. Allow to sit for 3 minutes before whisking until smooth
4. Scoop the ganache onto the cheesecake and smoothing evenly
5. Sprinkle some chocolate sprinkles on top