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!
