Instructions
Crust Directions
Using a food processor, grind up the cookies until they are in crumbs
Line the bottom of your 8in springform pan with parchment paper and spray the sides
Press the crust into the bottom and up the sides of the springform pan
Place the crust into the freezer while you make the filling
Cheesecake Directions
Using a large mixing bowl, beat together the cream cheese and sugar and cocoa until combined and creamy
Beat in the sour cream until combined
Beat in the melted chocolate and vanilla until combined
Beat in the eggs, one at a time until combined
Remove crust from freezer and pour the cheesecake batter into the crust
Cover the cheesecake with foil
Place 1 cup of water into the pot of the instant pot
Place cheesecake onto trivet and into the pot
Cover the pot with the lid and turn the knob to sealing
Set to high pressure for 35 minutes
Once the timer goes off, allow for a natural release
Remove the lid and pull cheesecake out
Place onto a wire rack to allow to cool completely
Place into fridge overnight
Ganache Directions
Pour the heavy whipping cream into a small pot over medium heat
Allow to slightly boil before pour over the chocolate chips in a glass bowl
Allow to sit for 3 minutes before whisking until smooth
Scoop the ganache onto the cheesecake and smoothing evenly
Sprinkle some chocolate sprinkles on top
Nutrition
Serving: 8g | Calories: 536kcal | Carbohydrates: 51g | Protein: 9g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 90mg | Sodium: 341mg | Potassium: 390mg | Fiber: 4g | Sugar: 36g | Vitamin A: 574IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 5mg
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