To Make the Crust:

Cup of Yum
1. Using a food processor, grind up the OREO cookies into fine crumbs.
2. Line the bottom of an 8-inch spring form pan with parchment paper and coat the sides with non-stick cooking spray.
3. Press the OREO crumbs into the bottom and up the sides of the pan.
4. Place crust in freezer to set while you make the cheesecake filling.

To Make the Cheesecake:

1. Beat together cream cheese, sugar and cocoa until smooth and creamy.
2. Mix in the sour cream. Once that is incorporated, add melted chocolate and vanilla and continue mixing.
3. Add eggs one at a time, mixing as you go.
4. Remove crust from freezer and pour the cheesecake batter on top of the crust.
5. Cover the top of the spring form pan with foil.
6. Place 1 cup of water into the pot of the Instant Pot.
7. Place spring form pan onto trivet and into the Instant Pot.
8. Put lid on the Instant Pot and turn the knob to seal.
9. Set to high pressure for 35 minutes. When timer goes off, use natural releasse.
10. Open lid, remove springform pan, and place on a wire rack to cool completely.
11. Once cool, place in fridge to chill overnight if possible, but at least until set.

To Make the Chocolate Mousse:

1. Use a mixer to whip the heavy cream until stiff peaks form.
2. Fold in the melted chocolate until well combined.
3. Spread over the top cooled cheesecake and place back in the fridge.

To Make the Chocolate Whipped Cream:

1. Use a stand mixer to beat the whipped cream, cocoa, and powdered sugar together until stiff peaks form
2. Scoop into a frosting decorating bag fitted with a star tip and pipe dollops around the top of the cheesecake.
3. Place an unwrapped Godiva chocolate in the middle of each dollop of frosting.