Instant Pot Mint Chocolate Cheesecake

Crust Directions

1. Line the bottom of a 6 inch springform pan with parchment paper and spray the sides with pam baking spray.
2. Using a large bowl mix the melted butter and the crushed Oreos.
3. Press the crust into the springform pan.
4. Place into the freezer while you make the cheesecake mixture.

Mint Chocolate Chip Cheesecake Directions

1. In a small bowl, whisk together the sugar and cornstarch until combined.
2. In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth.
3. Beat in the eggs 1 at a time until combined.
4. Beat in the mint extract and mint green gel food coloring.
5. Fold in the chocolate chips.
6. Pour cheesecake mixture into the crust.
7. Cover with foil.
8. Fill the instant pot with 1 cup of water.
9. Place a trivet inside.
10. Place the springform pan onto the trivet.
11. Close the lid and set to sealing.
12. Bake on manual setting high pressure for 40 minutes. Once timer goes off allow to natural release for 20 minutes.
13. Remove the lid and use a paper towel to dap onto the foil to remove condensation.
14. Carefully remove from the pot and place onto a wire rack and allow to cool completely.
15. Place into the fridge overnight.

How to Make Chocolate Ganache

1. Using a small pot, heat up the heavy whipping cream until steaming.
2. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.
3. Once the heavy whipping cream is heated, pour over the chocolate chips.
4. Allow to sit for 1 minute before whisking until smooth.