Step 1

Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.

Step 2

Place your oreos in a 7” springform pan, and pack down with your hand or a measuring cup on the bottom and slightly up the sides.

Step 3

Place the crust in the freezer until the filling is ready.

Step 4

To make your filling, start with all room temp ingredients. Place the cream cheese into a large mixing bowl and mix on high until light and fluffy.

Step 5

Add in your sugar and mix until just combined.

Step 6

Add in sour cream and mix until just combined, being careful not to overmix.

Step 7

Add in the melted chocolate, cocoa powder, and vanilla and mix just until combined.

Step 8

Last, add in your eggs. These the very last thing you mix in and mix as LITTLE as possible so you don't beat too much air into the cheesecake. Add your eggs one at a time and mix just enough so that they are fully incorporated.

Step 9

Pour your filling into your prepared crust, and cover the top of your pan with tin foil. (If you would like to take it a step further, you can cover the bottom of the pan as well.)

Step 10

Prepare your instant pot with one cup of water, and place a trivet in the bottom of your pot.

Step 11

TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!

Step 12

Place the pan in your pot, and place the lid on. Make sure the pressure cooker is sealed.

Step 13

Set on high pressure for 35 minutes.

Step 14

After 35 minutes, allow for a natural release.

Step 15

When you can open the pot, take the pan out and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY!

Step 16

After the cheesecake cools completely, place it in the fridge overnight.

Step 17

The next day, make the ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate between each interval until all is melted

Step 18

Allow the ganache to sit until it thickens slightly and then pour onto your cheesecake.

Step 19

Serve and enjoy!

Step 20

Store leftovers in an airtight container in the refrigerator.