Ingredients:
For the Crust:
18 Oreo cookies
3 tbsp butter, melted
For the Cheesecake:
8 oz semi-sweet baking chocolate
¼ cup heavy cream
16 oz cream cheese, room temperature
¾ cup granulated sugar
2 tbsp cocoa powder
1 tsp vanilla extract
2 large eggs
¼ cup full-fat sour cream
For the Ganache:
1 cup milk chocolate chips
½ cup heavy cream
Instructions:
Crust:
1:Crush 18 Oreo cookies using a food processor or by smashing in a bag.
2:Mix the crumbs with 3 tbsp melted butter, and press into a 7-inch springform pan.
3:Freeze for 10-15 minutes.
Cheesecake Filling:
1:Microwave 8 oz chocolate with ¼ cup heavy cream in 30-second intervals until smooth. Let cool.
2: Beat 16 oz cream cheese until smooth, then add ¾ cup sugar, 2 tbsp cocoa powder, and mix well.
3: Add 1 tsp vanilla, 2 eggs (one at a time), and ¼ cup sour cream. Stir in the cooled chocolate mixture.
Pressure Cook:
1: Pour cheesecake batter into the prepared crust. Wrap the pan in heavy-duty foil.
1: Add 1 cup of water to the Instant Pot and place the trivet inside.
3: Set cheesecake on the trivet, seal the lid, and pressure cook on high for 40 minutes.
4: Let pressure release naturally for 20-30 minutes before removing. Cool at room temperature, then chill for 6+ hours or overnight.
Ganache:
1: Heat 1 cup chocolate chips and ½ cup cream in the microwave, stirring every 30 seconds until smooth.
2: Pour ganache over the chilled cheesecake. Let it set in the fridge for 1 hour, or enjoy gooey right away!