Ingredients :
For the dough:
18 Oreo cookies
3 tablespoons unsalted butter, melted
For the filling:
2 packages (8 ounces each) cream cheese, room temperature
½ cup granulated sugar
½ cup sour cream
2 tablespoons unsweetened cocoa powder
2 large eggs
4 oz Ghirardelli 60% Cacao Chocolate Bar, Melted
1 teaspoon of vanilla extract
For the ganache:
½ cup heavy whipped cream
4 oz Ghirardelli 60% Cacao Chocolate Bar
Instructions:
For the dough:
In a food processor, grind the Oreo cookies into fine crumbs. Add the melted butter.
Press crumbs firmly into the bottom and lightly up the sides of a 7-inch springform pan.
Place in the freezer while you prepare the filling.
For the filling:
In a large mixing bowl, beat cream cheese with sugar until creamy. Add sour cream and beat until combined.
Add the cocoa powder, melted chocolate, eggs and vanilla and mix by hand until everything is incorporated.
Pour into prepared crust. Cover the top of the cheesecake pan with foil. Next, take a second long piece of foil and cover the bottom of the pan and the sides.
PRESSURE COOKING:
Pour 1 cup of water into the bottom of the pressure cooker. Place the cheesecake pan on a trivet or sling and lower it into the Instant Pot.
Lock the lid in place and make sure the valve on top is set to “SEALING.”
Select HIGH PRESSURE and a cooking time of 35 minutes. (timer will start after pressing)
Once the time is up, let it release naturally. This means do not touch the valve until the silver pin has fallen out. This will take between 20 and 30 minutes.
Once the pressure is released, open the lid and remove the cheesecake using the slingshot. Let cool to room temperature on the counter. I leave the foil in place.
Once at room temperature, place the cheesecake in the refrigerator for 6 hours or overnight (with the foil still a…you can dab excess moisture on top of the foil if necessary).
For the ganache:
Heat the heavy cream in the microwave for 45 seconds. Add the chocolate (broken into pieces).
Stir until smooth (this may take a few minutes). Allow to cool slightly before pouring over the top of the cooled cheesecake.
Serve :
Remove the foil from the cheesecake and run a butter knife around the edge of the pan. Release the spring and remove the pan.
Pour the ganache on top and let set (if desired).
Slice and serve with homemade whipped cream.
