Ingredients:
Crust:
- 20 Oreos with filling removed (40 wafers)
- 1 Tbsp sugar
- 3 Tbsp butter, melted
Cheesecake:
- 16 oz cream cheese, room temperature
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk or heavy cream
- 1 Tbsp unsweetened cocoa powder
- 2 eggs, room temperature
Chocolate Topping:
- 3 oz semi-sweet chocolate chips
- 2 Tbsp butter
- 2 tsp milk
- 2 tsp light corn syrup
Directions:
- Line and spray a 7" springform pan. Lay a paper towel on top of aluminum foil and wrap the bottom of the springform pan. Make a sling out of foil.
- Put 1.5 cups water in the Instant Pot and put the trivet at the bottom
- In a food processor, pulse cookies and sugar until cookies are fine crumbs
- Stir melted butter into crumbs and press into bottom and lower sides of pan
- Place pan and crust into freezer while making filling
- In a mixer fitted with the paddle attachment, beat cream cheese, sugar, and vanilla extract until smooth
- In a separate bowl, microwave milk/cream and chocolate chips for 25 seconds, stir, then heat 25 seconds more. Stir until smooth.
- Add chocolate mixture and cocoa to cream cheese mixture and beat until smooth
- Add eggs and beat only until combined
- Pour filling mixture unto pan with crust
- Place pan on sling, and then place in Instant Pot
- Heat on Manual High Pressure for 40 minutes. Natural release for 20 minutes, then quick release.
- Carefully remove cheesecake from instant pot and cool for about an hour. Place in refrigerator and cool for at least 4 hours (better if overnight).
- Prepare the chocolate topping by melting the chocolate chips and butter in the microwave for one minute. Stir. Microwave in 15 second segments until totally melted. Stirring each time. Stir in the milk and corn syrup until smooth. Pour the mixture over the top of the cheesecake and spread with a spatula over the top and the sides of the cake.