Instant Pot Chocolate Cheesecake

Crust

1. Add the cookies in a food processor and pulse until fine crumbs form. You can also add the cookies to a storage bag and smash them with a rolling pin until the cookies are completely crumbs.
2. Add in the melted butter and stir or pulse until the crumbs are coated with the butter.
3. Press the crumbs in the bottom and sides of a 7-inch springform pan.
4. Place into the freezer for 10 to 15 minutes and work on the cheesecake filling.

Cheesecake

1. In a microwave-safe bowl, add in the semi-sweet chocolate and heavy cream. Microwave in 30-second intervals and stir. Repeat until the chocolate is creamy and smooth. Set aside.
2. In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth.
3. Add in the sugar and cocoa powder. Beat until incorporated.
4. Add in the vanilla extract and then the eggs one at a time. Beat until each of the eggs is incorporated. Scrape the sides of the bowl.
5. Beat in the sour cream and cooled ganache. Scrape down the sides and bottom of the bowl and beat in any unmixed bits.
6. Pour the filling into the chilled crust.
7. Double wrap the pan in heavy-duty tin foil and cover the top in foil.
8. Fill the pressure cooker with 1 cup of water.
9. Place the trivet/rack in the pressure cooker.
10. Carefully place the pan in the center of the trivet/rack.
11. Lock the lid in place and turn the pressure release valve to the sealed position.
12. Set pressure to high and the time to 40 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 20-30 minutes.
13. Carefully remove the lid and take the cheesecake out. Let it cool to room temperature and then place in the fridge to chill overnight or at least 6 hours.

Ganache

1. In a microwave-safe bowl, add in the milk chocolate chips and heavy cream. Microwave in 30-second intervals and stir after each interval. Repeat until the ganache is smooth and creamy.
2. Pour the ganache on top of the cheesecake while it’s still in the pan. You can let it set up for an hour in the fridge or have a gooey chocolate top and cut immediately.