Directions For Making Crust

Cup of Yum
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

Chocolate 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 triviet 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

Chocolate Mousse Directions

1. Using a hand mixer, beat the heavy whipping cream until stiff peaks
2. Fold in the melted chocolate until combined
3. Spread over the top cooled cheesecake
4. Place back into the fridge

Chocolate Whipped Cream Directions

1. Using a medium bowl, beat the whipped cream, cocoa and powdered sugar until stiff peaks form
2. Scoop into the piping bag
3. Pipe dollops around the top of the cheesecake
4. Place an unwrapped chocolate heart against the whipped cream
5. Cut and serve!