METHOD :
CRUST DIRECTIONS
1- Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray
2- Using a food processor, grind up 24 oreo cookies until sand texture like
3- Mix in the melted butter
4- Press the crushed oreos into the springform pan
5- Place into the freezer while you make the cheesecake mixture
CHEESECAKE DIRECTIONS
1- Using a large mixing bowl, beat together the cream cheese, sugar, liquor and
sour cream until combined and smooth
2- Beat in the cocoa powder, melted chocolate and vanilla until combined
3- Beat in 1 egg at a time until combined after each egg
4- Pour cheesecake mixture into the crust
5- Cover with foil
6- Fill the instant pot with 1 cup of water
7- Place a trivet inside
8- Place the springform pan onto the trivet
9- Close the lid and set to sealing
10- Bake on manual setting high pressure for 35 minutes. Once timer goes
off allow to natural release for 20 minutes
11- Remove the lid and use a paper towel to dap onto the foil to remove condensation
12- Carefully remove from the pot and place onto a wire rack and allow to cool completely
13- Place into the fridge overnight
DECORATING DIRECTIONS
1- Using a sharp knife, run it around the edge of the springform pan to loosen the crust
2- Remove the springform pan and place the cheesecake onto a serving plate
3- Pipe cool whip around the edge of the cheesecake
4- Spoon cherry pie filling into the center of the cheesecake
5- Sprinkle chocolate sprinkles on top
6- Cut and serve!
Bon appetite !!
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