Ingredients
- https://1c1b9caaf83764be2b7eedba0503406d.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html2 C crushed oreos
- 1/4 C unsalted butter, melted
- 2 – 8oz cream cheese, softened
- 2 tablespoons Black Forest Kirsch liquor (optional)
- 1/2 C sour cream
- 1/2 C sugar
- 2 tbsp cocoa powder
- 2 large eggs
- 1/2 C semi sweet chocolate chips, melted
- 1 tsp vanilla
- 1 – 12 oz cherry pie filling
- 1 – 8oz cool whip
- 1 container of chocolate sprinkles or chocolate shavings
- 1 medium piping bag fitted with a star tip
Instructions
- Line the bottom of a 6inch springform pan with parchment paper and
- spray the sides with pam baking spray
- Using a food processor, grind up 24 oreo cookies until sand texture like
- Mix in the melted butter
- Press the crushed oreos into the springform pan
- Place into the freezer while you make the cheesecake mixture
- Using a large mixing bowl, beat together the cream cheese, sugar, liquor and
- sour cream until combined and smooth
- Beat in the cocoa powder, melted chocolate and vanilla until combined
- Beat in 1 egg at a time until combined after each egg
- Pour cheesecake mixture into the crust
- Cover with foil
- Fill the instant pot with 1 cup of water
- Place a trivet inside
- Place the springform pan onto the trivet
- Close the lid and set to sealing
- Bake on manual setting high pressure for 35 minutes. Once timer goes
- off allow to natural release for 20 minutes
- Remove the lid and use a paper towel to dap onto the foil to remove condensation
- Carefully remove from the pot and place onto a wire rack and allow to
- cool completely
- Place into the fridge overnight
- Using a sharp knife, run it around the edge of the springform pan to
- loosen the crust
- Remove the springform pan and place the cheesecake onto a serving plate
- Pipe cool whip around the edge of the cheesecake
- Spoon cherry pie filling into the center of the cheesecake
- Sprinkle chocolate sprinkles on top
- Cut and serve!