Makes 1 8-inch round cake

Crust ingredients

• 20 double stuffed Oreos

Chocolate cheesecake filling

• 2 × 8 oz cream cheese softened
• 1/2 C sour cream
• 1/2 C sugar
• 2 tsp cocoa powder
• 1 tsp pure vanilla extract
• 1/2 C semi-sweet chocolate chips
• 2 large eggs

Chocolate Ganache

• 1 C semi-sweet chocolate chips
• 1/2 C heavy whipping cream
• chocolate sprinkles

Crust

• Pulse the Oreos in a food processor until fine crumbs form.
• Line the base of an 8-inch springform pan with parchment paper and spray the sides.
• Press the crumbs firmly into the bottom and up the sides of the pan to form the crust.
• Freeze the crust while you prepare the filling.

Chocolate cheesecake directions

• In a large bowl, beat the cream cheese, sugar and cocoa powder until smooth and creamy.
• Mix in the sour cream until fully incorporated.
• Stir in the melted chocolate and vanilla until combined.
• Add the eggs one at a time, beating just until blended — do not overmix.
• Remove the crust from the freezer and pour the cheesecake batter into the pan.
• Cover the springform pan tightly with foil.
• Pour 1 cup of water into the Instant Pot insert.
• Set the cheesecake on a trivet and lower it into the pot.
• Close the lid and set the valve to sealing.
• Cook on High Pressure for 35 minutes.
• When the cook time ends, allow a natural pressure release.
• Open the pot and carefully lift the cheesecake out.
• Cool completely on a wire rack, then refrigerate overnight for best texture.

Chocolate ganache directions

• Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
• Pour the hot cream over the chocolate chips in a heatproof bowl.
• Let sit for 3 minutes, then whisk until smooth and glossy.
• Spoon the ganache over the chilled cheesecake and spread evenly.
• Finish with a sprinkle of chocolate sprinkles if desired.
• Allow the ganache to set before slicing and serving.